Creamy Tomato Risotto
Thermomix recipe: Creamy Tomato Risotto. Ready in 40 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 1 onion, halved
- 1 clove garlic
- 30 g olive oil
- 50 g tomato paste
- 320 g Arborio rice
- 800 g hot gluten-free vegetable stock
- 400 g canned chopped tomatoes
- 50 g Parmesan cheese, cut into 2-3 cm pieces
- 50 g cooking cream (or dairy-free alternative)
- Salt, to taste
- Black pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Place onion and garlic in the Thermomix bowl. Chop 3 sec / Speed 5. Scrape down sides of the bowl with the spatula.
- Add olive oil and tomato paste to the bowl. Sauté 5 min / 120°C / Speed 1.
- Add Arborio rice to the bowl. Toast 3 min / 100°C / Reverse / Speed 1.
- Add hot gluten-free vegetable stock and canned chopped tomatoes. Cook 18 min / 95°C / Reverse / Speed 1. Place the simmering basket on the lid instead of the measuring cup to prevent splatter and allow for some evaporation.
- Pause the cooking (after about 10 minutes) and scrape down the sides and bottom of the bowl with the spatula. Check the consistency and add a splash more hot stock if the risotto appears too dry. Continue cooking.
- Add Parmesan cheese and cooking cream to the bowl. Mix 1 min / 90°C / Reverse / Speed 1. Season with salt and pepper to taste.
- Transfer the creamy tomato risotto to a serving dish. Let it rest for 2-3 minutes before serving. Garnish with fresh basil leaves.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.