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Tomato risotto
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Ingredients | |
1 tablespoon | olive oil |
1 cup | chopped onions |
Salt | |
Freshly ground white pepper | |
Freshly ground black pepper | |
6 cups | water |
1 teaspoon | chopped garlic |
1 pound (2 cups) | Arborio rice |
1/2 pound | assorted baby tomatoes, such as cherry, current, teardrop, stemmed and cut in half |
1 tablespoon | butter |
1/4 cup | heavy cream |
1/2 cup | freshly grated Parmigiano-Reggiano cheese |
3 tablespoons | chopped green onions, green part only |
Directions
In a large saute pan, over medium heat, heat the oil. Add the onions. Season with salt and pepper, and cook, stirring. Saute until the onions are slightly soft, about 3 minutes. Add the water and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes. Add the rice and simmer for 10 minutes, stirring constantly. Add the tomatoes and continue to simmer, stirring constantly, until the mixture is creamy and bubbly, about 8 minutes. Stir in the butter, cream, cheese and green onions. Simmer for 2 minutes, stirring constantly. Remove from the heat. Spoon the risotto into serving bowls or plates and serve.
Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/fresh-tomato-risotto-recipe.html?oc=linkback
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