What are the main ingredients in Tasty Tomato Risotto?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter

What is the nutritional information of Tasty Tomato Risotto?

Calories: 805, Carbs: 109 grams, Fat: grams, Protein: 20.1 grams, Sugar: 21.9 grams, Salt: 2134 grams

How do I prepare Tasty Tomato Risotto?

CHARRED TOMATOES: Return the pan to medium-high heat with a drizzle of oil. When hot, char the halved baby tomatoes until blistered, 3-4 minutes. In the final minute, add a sweetener and seasoning. Remove from the pan and set aside. START WITH THE STOCK: Boil the kettle. Dilute the Italian seasoning with 600ml of boiling water. Stir through the cooked chopped tomato and set aside. READY THE RISOTTO: Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic, the tomato paste, and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add a ladleful of the tomato stock, and allow it to be absorbed by gently simmering (stirring regularly). Only add the next ladle of tomato stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. Add more water if the rice is not fully cooked through. FINISHING TOUCHES: When the risotto is done, remove from the heat and stir through the crème fraîche, ½ the sliced basil, a squeeze of lemon juice (to taste), a knob of butter, a sweetener, and seasoning. Loosen with a splash of warm water if too thick. WHILE THE RISOTTO IS COOKING…: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. TIME TO PLATE!: Dish up the tomato risotto. Top with the charred baby tomatoes and the crumbled feta. Sprinkle over the toasted pumpkin seeds. Garnish with the remaining basil and the lemon zest (to taste). Finish off with a crack of black pepper and serve with any remaining lemon wedges on the side. Dig in, Chef!

What should be prepared from my kitchen to make Tasty Tomato Risotto?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter

Tasty Tomato Risotto

Name: Tasty Tomato Risotto
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Butter

If you like tomatoes, you are going to love this tangy tomato risotto, which is beautifully balanced with a creamy yet zingy sauce, and elevated with fresh basil. Expect notes of garlic, onion, and toasted seeds, finished with a crescendo of rich feta crumblings. A mouthwatering medley, Chef!

Tasty Tomato Risotto

with Danish-style feta, toasted pumpkin seeds & fresh basil

Hands on Time: 30 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Cooked Chopped Tomato
Creme Fraiche
Danish-style Feta
Fresh Basil
Garlic Clove
Garlic Cloves
Italian Seasoning
Lemon
Onion
Onions
Pumpkin Seeds
Risotto Rice
Tomato Paste

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Butter

Serves 1

START WITH THE STOCK
Boil the kettle. Dilute the Italian seasoning with 300ml of boiling water. Stir through the cooked chopped tomato and set aside.
READY THE RISOTTO
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic, the tomato paste, and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add a ladleful of the tomato stock, and allow it to be absorbed by gently simmering (stirring regularly). Only add the next ladle of tomato stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. Add more water if the rice is not fully cooked through.
WHILE THE RISOTTO IS COOKING…
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED TOMATOES
Return the pan to medium-high heat with a drizzle of oil. When hot, char the halved baby tomatoes until blistered, 3-4 minutes. In the final minute, add a sweetener and seasoning. Remove from the pan and set aside.
FINISHING TOUCHES
When the risotto is done, remove from the heat and stir through the crème fraîche, ½ the sliced basil, a squeeze of lemon juice (to taste), a knob of butter, a sweetener, and seasoning. Loosen with a splash of warm water if too thick.
TIME TO PLATE!
Dish up the tomato risotto. Top with the charred baby tomatoes and the crumbled feta. Sprinkle over the toasted pumpkin seeds. Garnish with the remaining basil and the lemon zest (to taste). Finish off with a crack of black pepper and serve with any remaining lemon wedges on the side. Dig in, Chef!

Italian Seasoning - 15ml
Cooked Chopped Tomato - 200g
Onion - 1
Garlic Clove - 1
Tomato Paste - 10ml
Risotto Rice - 100ml
Pumpkin Seeds - 10g
Baby Tomatoes - 80g
Crème Fraîche - 50ml
Fresh Basil - 3g
Lemon - 1
Danish-style Feta - 20g

Download the Recipe

Serves 2

START WITH THE STOCK
Boil the kettle. Dilute the Italian seasoning with 600ml of boiling water. Stir through the cooked chopped tomato and set aside.
READY THE RISOTTO
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic, the tomato paste, and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add a ladleful of the tomato stock, and allow it to be absorbed by gently simmering (stirring regularly). Only add the next ladle of tomato stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. Add more water if the rice is not fully cooked through.
WHILE THE RISOTTO IS COOKING…
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED TOMATOES
Return the pan to medium-high heat with a drizzle of oil. When hot, char the halved baby tomatoes until blistered, 3-4 minutes. In the final minute, add a sweetener and seasoning. Remove from the pan and set aside.
FINISHING TOUCHES
When the risotto is done, remove from the heat and stir through the crème fraîche, ½ the sliced basil, a squeeze of lemon juice (to taste), a knob of butter, a sweetener, and seasoning. Loosen with a splash of warm water if too thick.
TIME TO PLATE!
Dish up the tomato risotto. Top with the charred baby tomatoes and the crumbled feta. Sprinkle over the toasted pumpkin seeds. Garnish with the remaining basil and the lemon zest (to taste). Finish off with a crack of black pepper and serve with any remaining lemon wedges on the side. Dig in, Chef!

Italian Seasoning - 30ml
Cooked Chopped Tomato - 400g
Onion - 1
Garlic Clove - 1
Tomato Paste - 20ml
Risotto Rice - 200ml
Pumpkin Seeds - 20g
Baby Tomatoes - 160g
Crème Fraîche - 100ml
Fresh Basil - 5g
Lemon - 1
Danish-style Feta - 40g

Download the Recipe

Serves 3

START WITH THE STOCK
Boil the kettle. Dilute the Italian seasoning with 800ml of boiling water. Stir through the cooked chopped tomato and set aside.
READY THE RISOTTO
Place a large pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic, the tomato paste, and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add a ladleful of the tomato stock, and allow it to be absorbed by gently simmering (stirring regularly). Only add the next ladle of tomato stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 25-30 minutes. Add more water if the rice is not fully cooked through.
WHILE THE RISOTTO IS COOKING…
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED TOMATOES
Return the pan to medium-high heat with a drizzle of oil. When hot, char the halved baby tomatoes until blistered, 5-6 minutes. In the final minute, add a sweetener and seasoning. Remove from the pan and set aside.
FINISHING TOUCHES
When the risotto is done, remove from the heat and stir through the crème fraîche, ½ the sliced basil, a squeeze of lemon juice (to taste), a knob of butter, a sweetener, and seasoning. Loosen with a splash of warm water if too thick.
TIME TO PLATE!
Dish up the tomato risotto. Top with the charred baby tomatoes and the crumbled feta. Sprinkle over the toasted pumpkin seeds. Garnish with the remaining basil and the lemon zest (to taste). Finish off with a crack of black pepper and serve with any remaining lemon wedges on the side. Dig in, Chef!

Italian Seasoning - 45ml
Cooked Chopped Tomato - 600g
Onions - 2
Garlic Cloves - 2
Tomato Paste - 30ml
Risotto Rice - 300ml
Pumpkin Seeds - 30g
Baby Tomatoes - 240g
Crème Fraîche - 150ml
Fresh Basil - 8g
Lemon - 1
Danish-style Feta - 60g

Download the Recipe

Serves 4

START WITH THE STOCK
Boil the kettle. Dilute the Italian seasoning with 1.2L of boiling water. Stir through the cooked chopped tomato and set aside.
READY THE RISOTTO
Place a large pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic, the tomato paste, and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add a ladleful of the tomato stock, and allow it to be absorbed by gently simmering (stirring regularly). Only add the next ladle of tomato stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 25-30 minutes. Add more water if the rice is not fully cooked through.
WHILE THE RISOTTO IS COOKING…
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED TOMATOES
Return the pan to medium-high heat with a drizzle of oil. When hot, char the halved baby tomatoes until blistered, 5-6 minutes. In the final minute, add a sweetener and seasoning. Remove from the pan and set aside.
FINISHING TOUCHES
When the risotto is done, remove from the heat and stir through the crème fraîche, ½ the sliced basil, a squeeze of lemon juice (to taste), a knob of butter, a sweetener, and seasoning. Loosen with a splash of warm water if too thick.
TIME TO PLATE!
Dish up the tomato risotto. Top with the charred baby tomatoes and the crumbled feta. Sprinkle over the toasted pumpkin seeds. Garnish with the remaining basil and the lemon zest (to taste). Finish off with a crack of black pepper and serve with any remaining lemon wedges on the side. Dig in, Chef!