HEIRLOOM TOMATO RISOTTO
Make and share this Heirloom Tomato Risotto recipe from Food.com.
Provided by LaxLily
Categories Rice
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat shallow saucepot over medium heat.
- Melt 2 Tb of butter in pot.
- Toast Arborio rice for two to three minutes.
- Re-glaze with white wine.
- Reduce wine until it's completely gone/.
- Add chicken stock, two cups at a time, waiting until stock is totally absorbed before adding the next two cups.
- After last two cups of stock are addeds, add cream and cheese and continue to cook until mixture begins to thicken.
- Be sure you are stitting often with spatula to avoid sticking.
- When mixture is thick, add tomatoes, asparagus, leeks, basil, tarragon, and pepper.
- If risotto seems to thickened, thin out with a little more stock.
- Cook for one to two more minutes, making sure not to break up the tomatoes.
- Finish with last tablespoon of butter.
Nutrition Facts : Calories 423, Fat 18.5, SaturatedFat 10.1, Cholesterol 55.7, Sodium 578.8, Carbohydrate 43.3, Fiber 2.2, Sugar 7.1, Protein 13.6
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