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–+ servings
Tomato risotto

Tomato risotto

Tomato risotto. So creamy, so flavourful and yet so easy to make. Trust me, you will love this vegetarian tomato and burrata risotto!
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US customary - Metric
Preparation10 minutes
Cook time20 minutes
Total time30 minutes
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Ingredients

4 portions
  • 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!
Nutrition information per portion
Calories: 619kcal | Carbohydrates: 97g | Proteins: 25g | Fats: 16g | Saturated fats: 11g

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