Tomato Risotto
A creamy, tangy and delicious tomato risotto that makes for a hearty, filling dinner.
Equipment
- 1 6 qt Dutch Oven
Ingredients
- 1 ½ cup Arborio or Carnaloni Rice
- 2 tablespoon Olive Oil
- 1 Medium Onion peeled and finely chopped
- 4 cloves Garlic peeled and finely chopped
- 6 cups Vegetable Stock
- 2 Large Tomatoes washed and finely chopped
- 2 tablespoon Tomato Paste
- 2 tablespoon Soy sauce optional
- 1 teaspoon Mushroom Seasoning optional
- ¼ cup Oat Milk sub with 2 tablespoon of fresh cream
- 4-5 sprigs Fresh thyme
- 1 tablespoon Dry Italian Seasoning
- 4 tablespoon Fresh Italian Basil finely chopped
- ½ cup Regular/ Vegan Parmesan grated
- Salt and Pepper to taste
Instructions
- Heat the dutch oven at medium low level. Add the olive oil and wait for 15-20 seconds for the oil to get hot. Now add the garlic and saute until golden brown.
- Mix in the chopped onions and cook for 3-4 minutes while sauteing regularly. Add the thyme sprigs followed by the chopped tomatoes and tomato paste. Cook for another 3 minutes. Add the rice and toast for a minute. Add a cup of wine or broth to deglaze the pan.
- Now add a cup of broth, soy sauce and mushroom seasoning. Mix in the dried herbs. Season with some salt. Mix well and cover with lid. Check after 5 minutes and add another cup of broth. Mix and cover again. Repeat this until the rice is 'al dente' or just has a slight bite to it.
- Add more salt if required and black pepper. Top with grated parmesan and fonely
Notes
- Use canned tomatoes instead of fresh ones if tomatoes are out of season.
- Soy sauce and mushroom seasonings are optional but highly recommended to add an extra boost of umami to the dish.
- All nutritional values are an estimate only and are not absolute values.