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)!
Portionen: 2
Utensilien
- Knife
- Chopping Board
- Pot
Zutaten
- 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
Zubereitung
- 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.
Tipps
Another delicious risotto: mushroom risotto!