Tomato Risotto

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Delicious creamy risotto cooked in tomato sauce and stock served with burrata and roasted tomatoes



Heat the oven to 200 degrees. Chop the onion and garlic. Fry it in a pan with a tablespoon of oil. Add the risotto rice and cook for 3 minutes.
Deglaze with the white wine. Wait for the wine to be absorbed. Then add the tomato sauce and a ladle of stock and stir occasionally. Meanwhile, place the cherry tomatoes in a baking dish, drizzle with a little oil and sprinkle with a pinch of salt and pepper and roast them in the oven for 15 minutes or in the Airfryer for 10 minutes.
When the tomato sauce and the first ladle of stock have been absorbed, add the next ladle of stock. Cook the risotto for a total of about 25 minutes, but taste in between to see if it is already cooked. It should be soft but still have a little bite inside. You may have some of the stock left over or you may be short.
Grate the Parmesan cheese and stir through the risotto. Finally, stir in a few more basil leaves. Spoon the risotto onto plates and divide the burrata over it. Add the roasted tomatoes and garnish with basil.
Tip: burrata is a kind of mozzarella but softer and creamier on the inside. For example, add some fried shrimp for a variant with fish.
Parmesan cheese contains animal rennet, so this recipe is not 100% vegetarian. Replace the cheese with an old or matured cheese with vegetarian rennet or try a vegan cheese.
Tomato risotto

Source: Leukerecepten by leukerecepten-nl.
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