Tomato Salad Risotto
Tomato Salad Risotto. Fresh tomatoes, basil, extra virgin olive oil, and arugula mixed with risotto. Make the tomato salad ahead of time and stir in with cooked risotto at the last minute.
Servings: 4 people
Calories: 512kcal
Ingredients
Tomato Salad:
- 4 Cups of rough chopped fresh tomatoes
- 1 bunch of fresh basil chiffonade
- 1/4 Cup extra virgin olive oil
- 2 Tbsp. red wine vinegar
- 1 small garlic clove minced into a paste
- 2 tsp. dried oregano
- salt and pepper to taste
- 4 Cups arugula optional
Risotto:
- 1 1/2 Cups arborio rice also labeled risotto rice
- 1 small onion diced
- 1 Tbsp. extra virgin olive oil
- 4 oz. white wine
- 48 oz. vegetable stock
- salt and pepper to taste
Instructions
- Make the tomato salad in a bowl and set aside
- Heat the vegetable stock in a small stock pot
- In a large skillet, heat the olive oil over medium heat and saute the onion until translucent.
- Add the rice to the skillet and keep stirring to lightly toast the rice.
- Add in the wine and stir.
- Lower the heat to medium-low and add in a ladle full of hot stock and stir until most of the liquid has been soaked up by the rice. Repeat with a ladle of hot stock and stir. Repeat this process until the rice is cooked through but not mushy. Approximately 20-30 minutes. Turn off the heat
- Season to taste with salt and pepper.
- Add the tomato salad to the rice and stir gently. Serve immediately
Notes
Finish with a nice drizzle of extra virgin olive oil. I love this brand- Corto Extra Virgin Olive Oil
Nutrition
Calories: 512kcal | Carbohydrates: 75g | Protein: 7g | Fat: 18g | Saturated Fat: 2g | Sodium: 1378mg | Potassium: 575mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2480IU | Vitamin C: 25.7mg | Calcium: 95mg | Iron: 5mg