Monday, September 9, 2013

Tomato Risotto

Cook's notes: My run of tomatoes are coming along nicely with continued warm and sunny weather. But I have heard there are some predictions for a shift to cooler temperatures. If that is true, I may be exploring some green tomato recipes. 
This risotto recipe has lot of possibilities. Some great additions to the risotto besides tomatoes are zucchini, basil, corn, shrimp, mushrooms or roasted vegetables.
This recipe has been adapted from John Moeller's Dining at the White House.  
Tomato Basil Risotto
  • 2 TB. butter
  • 1/2 cup chopped sweet onions
  • 2 tsp. minced garlic
  • 4 cups of chicken broth ( low sodium) heated to a simmer
  • 1 cup arborio rice 
  • 3/4 cup grated Parmesan cheese
  • 1/3 cup white wine 
  • 2 large tomatoes, peeled, seeded and diced
  • 6 basil leaves
  • In a large saucepan melt 1 TB butter add onions and cook till soft about 4-5 minutes
  • Add in garlic and cook 2 minutes more
  • Add rice and stir to coat 1minute
  • Stirring constantly, add 1/2 chicken broth. As rice absorbs the broth add in 1/4 a cup of broth at a time till 3-1/2 cups have been added, about 15 minutes
  • Reduce heat  to low and cook rice for 20-25 minutes longer until rice is tender
  • Stir occasionally and if rice starts to dry out add more broth
  • When rice is done remove from heat, let stand 5 minutes, then add wine, Parmesan cheese, tomatoes and 1 TB. butter  
  • Fold in tomatoes and chopped basil  
  • Sprinkle with grated Parmesan cheese
Alternative recipe: Roasted Vegetables 
Roasted Vegetables added to risotto at the end of the cooking time 
Toss the following vegetables with olive oil 
  • 1 small zucchini cut in 1/2 inch slices
  • 1 small squash cut in 1/2 inch slices
  • 1 egg plant
  • 2 chopped tomatoes
Preheat oven to 425
Line a cookie sheet with foil and spray with PAM (or another similar product)
Spread out vegetables in a single layer and roast 12-15 minutes 

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