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🍽️ Creamy Risotto with Fresh Tomatoes and Cheese

585 kcal · 30 min · 4 servings

Creamy Risotto with Fresh Tomatoes and Cheese Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the shallots and the garlic. Cut both ingredients into very small cubes.
  2. 2. Wash the tomatoes. Cut out the hard stem ends.
  3. 3. Dip the tomatoes into boiling water for approx. 30 seconds. This loosens the skin (this is called blanching).
  4. 4. Peel the skin off the tomatoes.
  5. 5. Cut the tomato flesh into quarters.
  6. 6. Remove the seeds from the tomato pieces.
  7. 7. Finely chop the deseeded tomato flesh.
  8. 8. Heat 4 tablespoons of olive oil in a large pot.
  9. 9. Add the diced shallots and garlic to the hot oil.
  10. 10. Sauté the vegetables over medium heat until they are soft and translucent.
  11. 11. Add the rice to the pot.
  12. 12. Fry the rice while stirring constantly until it turns white and glossy.
  13. 13. Add the chopped tomatoes and paprika powder to the rice.
  14. 14. Deglaze the mixture with the white wine.
  15. 15. Keep stirring until the rice has almost completely absorbed the wine.
  16. 16. Pour in enough broth to barely cover the rice.
  17. 17. Season the mixture with salt and pepper.
  18. 18. Let the risotto simmer for approx. 20 minutes, stirring frequently.
  19. 19. The rice is done when it is cooked but still slightly firm to the bite.
  20. 20. Gradually add more broth as the liquid cooks away.
  21. 21. Taste the risotto at the end and adjust seasoning with salt and pepper.
  22. 22. Wash the cherry tomatoes.
  23. 23. Heat the remaining 2 tablespoons of olive oil in a frying pan.
  24. 24. Fry the cherry tomatoes in the pan for approx. 5 minutes, turning them on all sides.
  25. 25. Fold the fried cherry tomatoes into the finished risotto.
  26. 26. Serve the risotto in deep plates.
  27. 27. Sprinkle the dish with grated Parmesan cheese.
  28. 28. Garnish the risotto with fresh mint leaves.

Nutrition per serving