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    You are in: Home / Recipes / Tomato Risotto Recipe
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    Tomato Risotto

    Tomato Risotto. Photo by Food.com *

    1/1 Photo of Tomato Risotto

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Charishma_Ramchandani's Note:

    One of my favourites, a magical food created out of my favourite colour - red, tomatoes:) Ahh! Try this, you'll never regret it!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 180 deg C.
    2. 2
      Then melt the butter with the oil in a heavy-based pan and fry the shallot until soft (but not coloured) i.e. for about 5-10 minutes should be great.
    3. 3
      Next, as you turn the heat up slightly, add the rice and stir to coat it thoroughly with the buttery juices.
    4. 4
      Add the puree and the tomatoes and stir well.
    5. 5
      Add a ladle of stock and allow that to bubble!
    6. 6
      Then add the rest of the stock and bring up to a simmer.
    7. 7
      Stir once, transfer to a warm ovenproof dish and put it (uncovered) in the middle of the oven.
    8. 8
      After 10 minutes, remove it and stir once.
    9. 9
      Return to the oven for 10 minutes.
    10. 10
      When the risotto is ready, take it out, stir in the cheese and basil.
    11. 11
      Season and leave to stand for a few minutes before serving.

    Browse Our Top Short-Grain Rice Recipes

    Ratings & Reviews:

    • on September 16, 2001

      55

      Very nice and lovely colour, i did substitute 1/2 the stock for white wine.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 09, 2002

      55

      I had never managed to make an edible risotto until I found this recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 20, 2001

      15

    Read All Reviews (6)

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    Nutritional Facts for Tomato Risotto

    Serving Size: 1 (180 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 288.7
     
    Calories from Fat 95
    33%
    Total Fat 10.6 g
    16%
    Saturated Fat 4.8 g
    24%
    Cholesterol 18.8 mg
    6%
    Sodium 139.8 mg
    5%
    Total Carbohydrate 41.7 g
    13%
    Dietary Fiber 2.5 g
    10%
    Sugars 2.8 g
    11%
    Protein 6.6 g
    13%

    The following items or measurements are not included:

    light vegetable stock

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