Culy Homemade: tomato risotto with Parmesan and lemon
Tomato risotto with Parmesan, lemon, and a secret ingredient
The summer answer to risotto? That would be a tomato risotto with basil and lemon. Creamy yet fresh: we are sure you will be just as crazy about it as we are.
The secret to this tomato risotto, by the way, lies in a little bit of freshly ground nutmeg. It gives the tomatoes just a bit more depth and complexity. By the way, be sure to save this tip for future tomato sauces; it might come in handy…
Tomato risotto with lemon and basil
- Heat the broth in a saucepan and keep warm over medium heat.
- Heat the olive oil in a large pan over medium heat and add the garlic. Cook the garlic for a few minutes until softened (but not browned!). Add the tomato paste and stir well. Once it starts to color, add the cherry tomatoes and nutmeg and continue cooking and stirring until the tomatoes start to burst here and there.
- Add the rice and season with salt. Stir everything together and turn the heat to low. Fry the rice until the grains look like pearls. Add 2 tablespoons of broth and let simmer over low heat. Once the broth has been absorbed by the rice, add another tablespoon and continue until all the broth has been absorbed. Allow about 15 minutes for this.
- Add the butter, Parmesan, and zest of half a lemon, and stir everything well again. Taste and season with salt and pepper.
- Serve the tomato risotto on plates and grate the remaining lemon zest over it. Finish with a little extra olive oil and a few leaves of fresh basil.