Creamy Parmesan Risotto with Marinated Tomatoes from the Garden

Name: Creamy Parmesan Risotto with Marinated Tomatoes from the Garden
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 160 g Arborio or risotto rice; 500 ml vegetable stock, hot; 60 ml dry white wine; 1 small shallot, finely chopped (about 30 g); 1 clove garlic, finely chopped; 30 g unsalted butter; 20 g grated Parmesan cheese, plus extra for serving; 2 tbsp olive oil (about 30 ml); 250 g cherry tomatoes, halved; 5 g fresh basil leaves, finely sliced; 1 tsp red pepper flakes (about 2 g); 1 tsp sea salt (about 5 g), plus more to taste; 1/2 tsp freshly ground black pepper (about 1 g)

A creamy Parmesan risotto topped with juicy marinated tomatoes from the garden, fresh basil and a sprinkle of cheese.

45 Min

160 g Arborio or risotto rice

500 ml vegetable stock, hot

60 ml dry white wine

1 small shallot, finely chopped (about 30 g)

1 clove garlic, finely chopped

30 g unsalted butter

20 g grated Parmesan cheese, plus extra for serving

2 tbsp olive oil (about 30 ml)

250 g cherry tomatoes, halved

5 g fresh basil leaves, finely sliced

1 tsp red pepper flakes (about 2 g)

1 tsp sea salt (about 5 g), plus more to taste

1/2 tsp freshly ground black pepper (about 1 g)

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