Tomato Risotto, Burrata & Basil

This tomato risotto may have a few steps involved to make it but believe me it’s 100% worth the little extra bit of effort. The addition of crispy Parma Ham adds lovely texture and saltiness but without it – it’s a vegetarians delight 😉

Pair this with a drop from the boys over at The Hidden Sea, eat good food and do good to the environment too!

Why I Love This Tomato Risotto

it’s delicious – isn’t that the best reason to love food?
a big old bowl of comfort
looks (and tastes) pretty fancy when you are trying to impress
perfect for meat eaters and vegetarians alike!
it’s not actually that hard to make
because i just like risotto!

There you go – a few reasons as to why you should be making this tomato risotto yourself. The truth is, it just works! The flavours are a match made in heaven. Come on – who doesn’t like a caprese salad? Now add some carbs and it’s a gold medal 😉

Alternative Risotto Creations

Inspired much by my tomato risotto? Well, don’t stop there – check out these other beauties you can find by searching my site.

Happy Cooking & Happy Eating Friends!!

Tomato Risotto

worth the effort!

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Course: Appetizer, Dinner, Main Course

Cuisine: Italian

Keyword: Risotto, Tomato Risotto

Servings: 4 people

Calories: 412kcal

Author: AnotherFoodBlogger

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Ingredients

1 cup Arborio rice
1 shallot diced
2 cloves garlic crushed
75 ml white wine
1 litre vegetable stock
1 tbsp tomato paste
1 tin chopped tomatoes
100 g butter
Parmesan cheese
Other
100 g cherry tomatoes
Oil
Salt & pepper
Basil
Parma ham
Burrata cheese

Instructions

Make the tomato stock by blending tinned tomatoes, stock and tomato paste together. Place in a saucepan and bring to a simmer
Bake the parma ham on a lined baking tray for approx. 8mins or until crispy – set aside until cooled and break into shards
Chop the cherry tomatoes in half, place in a non stick oven-proof pan and drizzle with oil, salt & pepper. Bake @ 180c for 15-20 mins
In a high sided frying pan, fry the shallot and garlic in 25g butter and a tbsp oil until soft
Add risotto rice and toast for 1 minute
Add wine and deglaze the pan, allowing the wine to reduce by ½
Gradually add the tomato stock, one ladle at a time, stirring gently until nearly all the stock has gone and then add the next ladle.
When you add the final of stock, stir in the remaining 75g butter and parmesan cheese – I add about ½ cup of cheese but this is personal preference
Serve topped with roasted tomatoes, parma ham shards, broken burrata (it’ll be messy!) and basil leaves

Notes

Tips/Tricks

risotto can seem tough to make but it’s surprisingly easy – you just need a hot pan and to add the stock gradually so the rice cooks evenly. If you add all the stock at once the rice will become too soft
ALWAYS finish the risotto with butter and cheese – this thickens it, adds gloss and makes it EXTRA tasty!
you can use this risotto recipe as a good base for any risotto – just use plain stock instead of tomato stock
risotto can be cooked in advance too – cook the risotto 50% of the way and then spread it onto a baking tray to cool quickly and then you can finish the risotto when your guests arrive later

Nutrition