As the winter drags a nice warm dish like risotto sounds heavenly. Lucky for me, Minna from The Foodies is here with a recipe called Risotto Rosso. Check out her blog The Foodies and take a look at the recipe below…
Fast and easy to make, this risotto is hard to resist… Risotto rosso is the very first risotto I have ever made, but I keep coming back to it simply because it is light, healthy and oh so tasty. It has no additional spices, it just lives from the good quality ingredients that create an unforgettable yummy taste. Adding tomato juice is somewhat unusual, but it gives this dish a beautiful color and supports the taste of the cherry tomatoes. Enjoy!
1 onion, sliced
3-4 garlic cloves, minced
2.5 dl risotto rice
3 dl tomato juice
5 dl chicken/vegetable stock
250 g cherry tomatoes, halved
1 dl Parmesan cheese, grated
fresh basil leaves
Heat olive oil in a saucepan. Sauté the onion and garlic for a few minutes until they soften.
Add the risotto rice and continue frying until the grains become glassy.
Little by little, pour some chicken or vegetable stock and the tomato juice into the pan. Keep stirring.
After about 15 minutes the risotto is rice is cooked al dente. At this point, add the grated Parmesan cheese and the halved cherry tomatoes.
Stir and add the fresh basil leaves. Sprinkle some freshly grated Parmesan cheese and serve immediately.