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!
RISOTTO ROSSO
Ingredients:
1 onion, sliced
3-4 garlic cloves, minced
olive oil
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
Instructions:
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.
Rantings of an Amateur Chef 
This looks AWESOME!!
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Thank you! You will find more recipes on my blog, including vegetarian options. 🙂
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Yum – that looks so tasty!
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Thank you very much! It is delicious! 🙂
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I love risotto – next day, risotto patties are great too.
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Thanks for the idea! I always struggle with the leftovers, reheated risotto is not really good. But I like your idea.
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I am italian and i tried this, it is one of the most tasty and fresh (yes, fresh!!!) risotto i ever had, really a must to try.
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True, it is light and fresh! Thanks for commenting!
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I’m not big fan of risotto but my missus bought some dried stuff with truffle shavings in it. It says use medium white wine. Is this necessary? If not is just water okay or might I need some additional flavourings, herbs or spices? Looking at this recipe, chicken stock might be a good bet.
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When you cook, you can always replace some ingredients. White wine could be replaced with water, or stock, together with some herbs. But white wine gives a very special taste, it’s definitely worth a try. The alcohol evaporates when you bring it to a boil.
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Looks delicious!
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Thanks! 🙂
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One pan meals are great and love fresh basil!
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I agree, risotto is easy and fast to make. And fresh basil is undoubtedly one of the best smells ever….
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I’d like to try this but i don’t know what (dl} means.
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Hi mhdriver! DL means deciliters. You can convert the measurements easily the following way: 1 dl is .4 cup. I hope that helps! 🙂
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Is that 1/4 cup? thank you for getting back to me.
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Hi, mhdriver! This is what you need:
1 cup risotto rice
1 1/4 cups tomato juice
2 cups chicken/vegetable stock
0.5 pound cherry tomatoes, halved
0.4 cups (or nearly half a cup) Parmesan cheese, grated
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YUM!
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You are right about that! 🙂
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