Risotto with Baked Tomatoes
Creamy parmesan risotto with oven-baked tomatoes is sooo good and so easy. It's the perfect dish for a busy weeknight, when you wanna make something vegetarian or even vegan (use olive oil instead of butter and don't use parmesan)!
Vorbereitungszeit 5 Minuten Min.
Koch- und Backzeit 20 Minuten Min.
Gesamtzeit 25 Minuten Min.
- 1 clove garlic
- 100 g tomatoes
- olive oil
- salt
- pepper
- 1 cup risotto rice e.g. arborio, vialone nano...
- 2 cups vegetable broth/water
- 1/2 cup white wine optional
- 1 tbsp butter
- 30 g parmesan
Peel and slice the garlic. Cut the tomatoes in half, put them in an oven-proof dish together with the garlic and season with olive oil, salt and pepper. Bake them for 20 minutes at 200 °C.
Meanwhile, add olive oil to a pot, cook the risotto rice in it for about 1 minute and pour in broth or water and white wine. Season with salt and pepper and let it simmer for 20 minutes, stirring continuously.
Take the risotto off the heat, add butter and grated parmesan and serve with baked tomatoes on top.