Cheese Tomato Risotto Recipes

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TOMATO RISOTTO



Tomato Risotto image

Once you master the risotto technique, you can make flavorful versions throughout the year. This summery version is based on red, ripe tomatoes from the garden, but if you want to up the tomato quotient, surround the finished dish with slices of multicolored heirloom varieties. Best as a first course or vegetarian main course, it could also pair with a main course - grilled fish, for instance.

Provided by David Tanis

Categories     dinner, lunch, weekday, grains and rice, main course, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Extra-virgin olive oil
1 large onion, diced (about 1 1/2 cups)
Salt and pepper
1 1/2 cups arborio or carnaroli rice
Pinch of red-pepper flakes
2 garlic cloves
1/2 cup white wine
2 cups diced ripe red tomatoes
3 cups boiling water or vegetable broth
1/2 cup grated pecorino or Parmesan, plus more for serving
4 medium tomatoes, in different colors, sliced
Chopped parsley, for garnish
Snipped basil, for garnish

Steps:

  • Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium-high heat, then add the onion, and season generously with salt. Add pepper to taste, and cook until softened, about 5 minutes.
  • Add the rice and cook the onions, stirring, until the onions are barely brown, about 2 minutes. Add red-pepper flakes, garlic, white wine and diced tomatoes, and cook until most of the liquid has evaporated, about 5 minutes more.
  • Add 2 cups boiling water and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so.
  • When the liquid is absorbed, add remaining 1 cup water and continue to cook for another 5 minutes, until the rice is cooked, but the grains are still firm. Taste and adjust the seasoning, adding another splash of water if necessary to loosen the mixture. Turn off the heat, stir in the pecorino and 2 more tablespoons olive oil.
  • Transfer to a low, wide serving bowl. Surround the rice with tomato slices and season them with salt and pepper. Sprinkle with parsley and basil. Pass more grated cheese at the table.

FOUR-CHEESE RISOTTO



Four-Cheese Risotto image

Have this Italian risotto ready in less than an hour. Made using four types of cheese it makes a rich meal - rice sprinkled with parsley in a cheesy medley!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 10

7 cups vegetable broth
1/4 cup olive or vegetable oil
1 large onion, chopped (1 cup)
2 cups uncooked Arborio or medium-grain white rice
2 tablespoons dry white wine or vegetable broth
1 cup ricotta cheese
1/2 cup shredded mozzarella cheese (2 oz)
1/2 cup crumbled Gorgonzola or blue cheese
1/2 cup grated or shredded Parmesan cheese
2 tablespoons chopped fresh parsley

Steps:

  • In 3-quart saucepan, heat broth over medium heat.
  • Meanwhile, in 12-inch nonstick skillet or 4-quart saucepan, heat oil over medium-high heat. Add onion; cook about 5 minutes, stirring frequently, until tender.
  • Stir in rice. Cook about 5 minutes, stirring occasionally, until edges of kernels are translucent. Stir in wine. Cook about 3 minutes, stirring constantly, until wine is absorbed.
  • Reduce heat to medium. Pour 1/2 cup of the hot broth over rice mixture. Cook uncovered, stirring frequently, until broth is absorbed. Continue cooking 30 to 35 minutes, adding broth 1/2 cup at a time and stirring frequently, until rice is almost tender and mixture is creamy. Remove from heat.
  • Stir in cheeses. Sprinkle with parsley.

Nutrition Facts : Calories 760, Carbohydrate 93 g, Cholesterol 50 mg, Fat 4, Fiber 2 g, Protein 28 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 2370 mg, Sugar 8 g, TransFat 0 g

CREAMY TOMATO RISOTTO



Creamy tomato risotto image

A budget rice dish flavoured with rosemary, basil and sweet cherry tomatoes. An ideal midweek supper

Provided by Angela Boggiano

Categories     Main course

Time 40m

Number Of Ingredients 11

400g can chopped tomato
1l vegetable stock
knob of butter
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 rosemary sprig, finely chopped
250g risotto rice
300g cherry tomato, halved
small pack basil, roughly torn
4 tbsp grated parmesan

Steps:

  • Tip the chopped tomatoes and half the stock into a food processor and pulse until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat.
  • Meanwhile, place the butter and oil in the base of a large saucepan and heat gently until the butter has melted. Add the onion and gently cook for 6-8 mins until softened. Stir in the garlic and rosemary, then cook for 1 min more. Add the rice and cook, stirring, for 1 min.
  • Start adding the hot stock and tomato mixture about a quarter at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. After you have added half the stock, add the cherry tomatoes. After 20-25 mins, the rice should be creamy and tender, the cherry tomatoes softened and all of the stock should be used up.
  • Cover and leave for 1 min, then stir in the basil. Serve sprinkled with Parmesan and a good grinding of black pepper.

Nutrition Facts : Calories 381 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.1 milligram of sodium

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