Tomato Risotto with Arugula


While one can always invent new combinations and experiment with unknown flavors, there are certain pairs of ingredients that just work together. If you combine the two, you can be pretty much certain that satisfaction will follow. Chocolate and raspberries, sea salt and caramel, bread and cheese…these are only a few examples. And for me, rice and tomatoes is definitely another one.

There is something about this combination that delivers immediate comfort, whether it’s in a simple tomato soup with a handful of rice, a side of tomato rice with a Greek meal or – definitely my favorite – in this risotto.

I had the most wonderful tomato risotto during my visit to Polpo and I’ve recreated the idea of this dish many times since. It’s as if adding tomatoes makes the risotto even creamier than when you’re only using stock, while they also give some sweetness and a savory touch.

 

tomato risotto TLT

 

I love to combine this risotto with some sharp, spicy arugula leaves for a nice contrast in both taste and texture. For a milder taste, basil leaves work really nice too.

Some grated Parmesan really gives this risotto an extra kick and I often add some mozzarella as well; it’s delicious when it gets all melted in the risotto.

  tomato risotto TLT

Tomato Risotto with Arugula

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Serving Size: 4

Tomato Risotto with Arugula

Ingredients

1 ½ cups (300 gr.) risotto rice (Arborio or Carnaroli)
olive oil
1 onion, finely chopped
about 4 cups (1 liter) vegetable stock
1 portion (about 28 oz/800 gr.) tomato sauce (I used this recipe)
two handfuls of arugula leaves
piece of Parmesan cheese, for grating

Instructions

  1. Put stock in a pan. Cover and bring to a slow simmer.
  2. Melt some olive oil in a separate pan over medium heat. Add the chopped onion and cook for about 5 minutes, or until soft.
  3. Add the risotto rice and cook for about 2 minutes, until rice is translucent.
  4. Slowly add the tomato sauce and hot stock alternately, about ½ cup at a time. Stir now and then and wait until the liquid is absorbed, then add more. Continue this process until the rice is just cooked; depending on your rice this will take between 20-30 minutes.
  5. When risotto is done, add grated Parmesan and some salt & pepper to taste (it may not be necessary). Add an extra splash of stock, turn the heat off and leave the pan covered for a few minutes.
  6. Stir in arugula leaves and serve the risotto with extra Parmesan and a drizzle of good olive oil.
http://tlt-thelittlethings.com/2013/04/29/tomato-risotto-with-arugula/

 

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