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In this article, I’ll show you how to prepare a creamy and fruity tomato risotto with pine nuts in just 30 minutes.
Risotto is now one of my favorite foods, although I wasn’t a huge fan of rice dishes until a few months ago. But I was taught better and, above all, learned that when it comes to rice, the right preparation is more important than ever. A good risotto therefore has to be creamy (some also say sloppy), firm to the bite and well seasoned.
For my tomato risotto with pine nuts you don’t need anything more than risotto rice, shallots and garlic, tomato paste, strong cherry tomatoes, parmesan, salt, pepper, pine nuts, fresh basil, butter and water. The recipe is simple: sauté shallots and garlic. Add the rice and mix with tomato paste. Roast everything briefly and then quench with water and bring to the boil. It is important during this process that the rice is only cooked with enough water to just cover the rice. Here it is necessary that the tomato risotto is stirred continuously, otherwise it could fry. This process is repeated for about 25 minutes until the water boils and the rice is cooked through. Then only butter, salt, pepper, basil and parmesan are stirred in and the tomato risotto is ready. All that remains is to roast the pine nuts to serve.
If you are in the mood for more risotto variations, take a look at my other posts with the keyword “ Risotto ” around.
Nutritional Information per serving
Calories: 460 – Protein: 12g – Fat: 15g – Carbs: 69g
Tomato Risotto with Pine Nuts
- 150g risotto rice
- 1l water
- 1 shallot
- 1 clove of garlic
- 60g tomato paste
- 200g cherry tomatoes
- 20g butter
- 20g parmesan
- 10g pine nuts
- 1 tsp sugar
- 1 sprig basil
- salt, pepper, oregano
- Step 1 Finely dice the shallot and garlic and sauté in a little olive oil in a pot. Add the risotto rice and tomato paste and sauté briefly. Roast the pine nuts in a pan until golden brown.
- Step 2 Quench the risotto with water and bring to the boil while stirring. Add just enough water to cover the mixture. Repeat the process for the next 20 minutes until the water is used up. Meanwhile, dice the tomatoes and stir them in with the last portion of water.
Remove the risotto from the heat. Finely chop the basil and stir it in with the butter. Season to taste with salt, pepper and oregano. Serve the risotto together with pine nuts.