This version of tomato risotto has a decidedly Indian sensibility. I flavored the rice with tomato chutney as I recently did with an Indian-inspired asparagus pie. The flavors from the chutney are so bold that no other spices and very little salt are needed. I just added chopped sun-dried tomatoes as garnish.
Making risotto takes a little bit of practice to begin with, but once you’ve worked on your fundamentals, you can start to use the basic recipe and create dozens of different variations. I’ve stuffed artichokes with risotto, paired pistachio pesto with celery risotto, stuffed it in zucchini flowers, made a roasted beet and ricotta cheese version, and also a rather unconventional risotto with bamboo; the list of adaptations is truly endless.
1. Info for Tomato Risotto Recipe
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 6
- Calories: unavailable
2. Ingredients for Tomato Risotto Recipe
- 4 tablespoons olive oil
- 2 cloves garlic, cut into thirds
- 1 (6-inch) leek (green part only), thinly sliced
- 2 cups Arborio rice
- 5-¼ cups homemade vegetable stock, warm
- 1 cup tomato chutney
- ½ teaspoon salt
- 1 tablespoon sun-dried tomatoes in olive oil, chopped
- 1 tablespoon curly parsley leaves, chopped
- In a deep saucepan, heat the oil and fry the garlic until golden. Transfer to a plate and set aside. In the same saucepan, add the leeks and stir until light golden. Then, add the rice. The oil should coat all the grains. Add 2 cups of vegetable stock and stir constantly.
- After bringing the liquid to a boil, lower the heat to medium low for about 10 minutes. Add 2/3 cup of tomato chutney. Check the liquid and periodically add ¼ cup of warm stock when all the liquid is absorbed. Let simmer for another 25 minutes.
- When the rice is almost cooked, add the remaining tomato chutney. Adjust seasoning with salt and pepper. Top with sun-dried tomatoes. Let sit for about 5 minutes.
- Garnish with parsley before serving.
- Bon appétit!