RISOTTO AL POMODORO (TOMATO RISOTTO)

Risotto al Pomodoro (Tomato Risotto) image

Number Of Ingredients 8

Previous Next

1 tablespoon butter
1 small onion, finely chopped
1 cup arborio rice
1/2 cup dry white wine
3/4 cup strained tomato puree
3 cups vegetable or chicken broth
1/2 cup freshly grated Parmesan cheese (plus extra for serving)
2 tablespoons fresh basil, chopped

Steps:

Set Global Sun Oven out to preheat. Bring broth to boil in a medium pot. Heat butter in a separate light-weight dark pot over medium high heat. Add onions and sauté until translucent, about 3 minutes. Stir in the rice, sauté for about 1 minute. Add wine; cook until it evaporates, about 2 minutes. Stir in tomato puree and then the hot broth, cover and transfer the pot to the Sun Oven. Cook for 25 minutes. Take a quick peek to see if the broth has been absorbed, if not continue cooking for another 5 minutes. Remove from Sun Oven, stir in the cheese and basil. Serve immediately. Pass the additional cheese for each person to add to taste.

Nutrition Facts : Nutritional Facts Serves