Tomato, basil and ricotta risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
To marinate the tomatoes:4 large handfuls of ripe tomatoes (different colours if available)2 tbpn red wine vinegar1 tbspn olive oilFor the risotto:300 g arborio (risotto) rice4 stalks celery1 small to med onion1 tbspn olive oil1/2 tbspn butter500 ml chicken stock125 ml dry white wine125 g ricottabasilparmesan
Bake ricotta in oven for about ten minutes.
Marinate tomatoes (deseeded and rougly chopped) in red wine vinegar and 1 tblspn oil.
Meanwhile, make basic risotto recipe - onion, celery, butter and 1 tblspn oil cook.
When soft, add wine.
When all wine absorbed, add stock, ladle at a time. When almost ready, add half of the tomatoes and half of remaining stock. cook until ready. then add remaining tomatoes, parmigiano and basil.
Number of Servings: 7.42
Recipe submitted by SparkPeople user NAEBOE.
Marinate tomatoes (deseeded and rougly chopped) in red wine vinegar and 1 tblspn oil.
Meanwhile, make basic risotto recipe - onion, celery, butter and 1 tblspn oil cook.
When soft, add wine.
When all wine absorbed, add stock, ladle at a time. When almost ready, add half of the tomatoes and half of remaining stock. cook until ready. then add remaining tomatoes, parmigiano and basil.
Number of Servings: 7.42
Recipe submitted by SparkPeople user NAEBOE.
Nutritional Info Amount Per Serving
- Calories: 279.6
- Total Fat: 8.3 g
- Cholesterol: 4.6 mg
- Sodium: 171.5 mg
- Total Carbs: 39.9 g
- Dietary Fiber: 1.4 g
- Protein: 8.9 g
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