Appetizing risotto with tomatoes
6 servings
25 minutes
Tomato risotto is a harmony of simple ingredients transformed into an exquisite dish of European cuisine. Originating from Italy, risotto is renowned for its creamy texture and rich flavor. In this recipe, the classic base of Arborio rice is complemented by the sweetness of carrots and the sweet-sour accent of cherry tomatoes. Chicken broth seeps into the grains, adding depth to the dish, while butter and Parmesan bring the consistency to perfect tenderness. This risotto is excellent for both a cozy family dinner and a festive feast. It combines Italian passion for aromatic ingredients with European sophistication. Enjoy the warm, rich flavor that unfolds with every bite!
1
Bring the broth to a boil over medium heat. Once it boils, reduce the heat to low. Heat oil in a large pot over medium heat until hot enough. Then add the rice, stir well, and sauté until it becomes translucent and fragrant. Add half a cup of warm broth to the rice, stirring to prevent sticking.
- Chicken broth: 4 glasss
- Olive oil: 2 tablespoons
- Arborio rice: 3 glasss
2
Remember that all the broth should be used when cooking the rice, and the liquid should be well absorbed. Once you're done with the broth, move on to the carrots and tomatoes. Add carrots and cherry tomatoes to the almost cooked rice and let it simmer on the stove for 6-8 minutes.
- Chicken broth: 4 glasss
- Carrot: 1 piece
- Cherry tomatoes: 12 pieces