Risotto with baked tomatoes

4 servings

30 minutes

Risotto with roasted tomatoes is a culinary masterpiece of Italian cuisine, combining the rich aroma of baked tomatoes, the tenderness of carnaroli rice, and the spicy accent of saffron. This dish originated in Northern Italy, where risotto is a traditional staple of everyday diet. Roasted cherry tomatoes add a sweet tanginess, while butter and parmesan enrich its velvety texture. White wine adds a refined depth of flavor. Serving with basil leaves and cream makes the dish truly elegant. Risotto is perfect for cozy family dinners or romantic candlelit evenings, highlighting the richness of Italian gastronomy.

Energy value per serving

• Calories: 1037.7
• Proteins: 43.2g
• Fats: 23.6g
• Carbohydrates: 154.6g

Ingredients

• Cherry tomatoes: 700 pc
• Olive oil: 2 tsp
• Garlic: 1 clove
• Basil leaves: 10 g
• Sun-dried tomato paste: 2 tsp
• Carnaroli rice: 250 g
• Sun-dried tomatoes in oil: 50 g
• Butter: 25 g
• Red onion: 1 head
• Saffron: 0.3 tsp
• Dry white wine: 275 ml
• Parmesan cheese: 75 g
• Cream 35%: 1 tbsp
• Salt: to taste
• Ground black pepper: to taste
• Canned corn: 100 g

Cooking steps

1. Cut each tomato in half, place on a baking sheet greased with vegetable oil, cut side up. Season with salt and pepper.

   Required ingredients:

   • Cherry tomatoes: 700 pieces
   • Salt:  to taste
   • Ground black pepper:  to taste

2. Sprinkle with olive oil, top with minced garlic, and add basil leaves soaked in olive oil. Bake in the oven at 200 degrees for about 50-60 minutes.

   Required ingredients:

   • Olive oil: 2 teaspoons
   • Garlic: 1 clove
   • Basil leaves: 10 g

3. Melt butter in a pot, sauté the onion. Add rice and stir to coat the grains with butter. Add crushed saffron and wine, bring to a boil, then add tomato paste and 340 ml of boiling water after a minute. Season with salt and pepper.

   Required ingredients:

   • Butter: 25 g
   • Red onion: 1 head
   • Carnaroli rice: 250 g
   • Saffron: 0.3 teaspoon
   • Dry white wine: 275 ml
   • Sun-dried tomato paste: 2 teaspoons
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Add tomatoes, corn, sun-dried tomatoes, mix, bring to a boil, and pour into a preheated dish. Place in an oven preheated to 180 degrees for 35 minutes.

   Required ingredients:

   • Cherry tomatoes: 700 pieces
   • Canned corn: 100 g
   • Sun-dried tomatoes in oil: 50 g

5. Mix 50 g of grated Parmesan into the rice and tomatoes, bake for another 5 minutes (the rice in the risotto should be soft but retain its shape). Before serving, add cream and garnish with remaining Parmesan shavings and basil leaves.

   Required ingredients:

   • Parmesan cheese: 75 g
   • Cream 35%: 1 tablespoon
   • Parmesan cheese: 75 g
   • Basil leaves: 10 g