Tomato Risotto with a twist

Ingredients

• 2 tablespoons Olive Oil (extra‑virgin, for sautéing and brushing tomatoes)
• 1 medium Yellow Onion (diced)
• 2 cloves Garlic (pressed or minced)
• 1 cup Arborio Rice (risotto rice, rinsed quickly)
• 4 cups Vegetable Broth (low‑sodium, kept warm)
• 1 cup Tomato Puree (canned or freshly blended tomatoes)
• 1 teaspoon Dried Oregano (ground)
• ½ teaspoon Salt (adjust to taste)
• ¼ teaspoon Black Pepper (freshly ground)
• ¼ cup Parmesan Cheese (freshly grated)
• 1 ball Burrata Cheese (about 125 g, torn into pieces)
• 2 medium Fresh Tomatoes (halved, for charring)

Instructions

1. Prepare Ingredients

   Dice the onion, press the garlic, halve the fresh tomatoes, measure broth, puree and cheese. Keep the broth warm on a low simmer.

   Time: PT10M

2. Char the Tomatoes

   Preheat the oven’s broiler. Brush the tomato halves with a little olive oil, place cut‑side up on a broiler pan and broil for 4‑5 minutes until the skins blister and darken. Remove and set aside.

   Time: PT5M

   Temperature: Broiler (high)

3. Sauté Onion

   Heat 2 Tbsp olive oil in a large saucepan over medium heat. Add the diced onion and cook, stirring occasionally, for about 3 minutes until softened but not browned.

   Time: PT3M

   Temperature: Medium heat

4. Add Garlic and Rice

   Stir in the pressed garlic and Arborio rice. Cook, stirring constantly, for 1 minute to toast the rice lightly.

   Time: PT1M

   Temperature: Medium heat

5. Incorporate Tomato Puree and First Broth

   Add 1 cup tomato puree and 1 cup warm vegetable broth. Sprinkle in oregano, salt, and black pepper. Stir for 2 minutes until the mixture is well combined.

   Time: PT2M

   Temperature: Medium heat

6. Gradual Broth Addition

   Add the remaining broth, one cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue this process for about 15‑20 minutes, or until the rice is creamy and al dente.

   Time: PT16M

   Temperature: Medium‑low heat

7. Finish with Parmesan

   Turn the heat off. Stir in the grated Parmesan cheese until melted and the risotto becomes glossy. Taste and adjust seasoning if needed.

   Time: PT1M

8. Plate and Garnish

   Spoon the risotto into serving bowls. Top each portion with the charred tomato halves and generous pieces of burrata. Drizzle a little extra‑virgin olive oil and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g