Tomato risotto. What a delicious dish! So creamy, so flavourful and yet so easy to make. Trust me, you will love this vegetarian tomato and burrata risotto!
Tomato and basil risotto
Have you ever tried tomato risotto? If not, now is the time to change that. I highly recommend this tomato risotto. I love risotto anyway, risotto with pumpkin is definitely one of my favourites, but this tomato risotto also makes me very happy.
Best risotto
You make this tomato risotto just like a ‘classic’ risotto, but at the beginning you add sun-dried tomatoes, which make the risotto nice and smooth and add flavour. You can use tinned tomatoes, but making your own is also very tasty!
Then, at the end, add extra tomato sauce, fresh basil and burrata and you have a simple but oh-so-tasty meal.
Tomato risotto with burrata
In my opinion, the burrata really makes this risotto. It makes it a really creamy risotto that you can enjoy with every bite. I serve half a burrata ball per person with this risotto, but you can add more if you like. Also very nice: mini burrata.
I’m a big fan of burrata anyway! I also love this easy burrata caprese salad. But really, isn’t almost everything with burrata fantastic?
How to make tomato risotto
This tomato risotto is delicious in all its simplicity. It’s a vegetarian recipe, but I find that it’s one of those dishes where you really don’t miss the meat or fish. If you want to add some extra vegetables, some peppers or courgettes would go very well, or you could serve it with a fresh salad like this creamy cucumber salad.
This risotto makes a perfect main dish, but would also serve well as a side dish. Either way, make this risotto, it will make you happy!
Ingredients
- 1 onion (chopped)
- 3 cloves garlic (crushed)
- 140 gram sun-dried tomatoes (drained, cut into strips)
- 300 gram risotto rice
- 1 litre vegetable stock
- 400 gram diced tomatoes
- 20 gram fresh basil (roughly chopped + extra)
- 30 gram Parmesan cheese (grated)
- 2 burrata cheese balls (approx. 300 gram)
- olive oil, salt and pepper
Equipment
- Large frying pan
INSTRUCTIONS (how to make this recipe):
- Heat a little olive oil in a frying pan. Brown the onion, garlic and sun-dried tomatoes.
- Then add the risotto and fry until translucent.
- Add the hot vegetable stock to the risotto a little at a time. Do not add more until the previous amount has been completely absorbed.
- Add the diced tomatoes and basil and simmer for about 5 minutes. Add the parmesan and stir. Season with salt and pepper.
- Serve the risotto with half a burrata per person and garnish with fresh basil. Enjoy!
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