Prep: 10 mins
Cook: 45 mins
Nutrition per serving:
What you need :
• 1 cup (150g) cherry tomatoes
• 3 tsp. olive oil
• 1 onion, chopped
• 1 clove garlic, sliced
• ⅛tsp. cinnamon
• ½ cup (90g) risotto rice, for example, arborio
• ½ cup (120ml) dry white wine, optional
• 1 large basil sprig
• 3 large tomatoes, diced
• 3 cups (720ml) vegetable stock
What do you need to do :
Heat 2 tsp. oil in a large pan over medium heat, add the cherry tomatoes and fry them until they turn golden and start cracking for about 5-7 minutes.
Once cooked, remove from the pan and set aside. In the same pan, heat another 1 tsp. of oil and add onions, garlic, and cinnamon.
Fry for 1-2 minutes and then add the rice, mixing well until combined.
Next, add the basil sprig and white wine. When the wine evaporates, add the chopped tomatoes, season with salt, and simmer on medium heat for 5 - 8 minutes - after this pour in the first portion of the stock. Keep adding the stock as needed, stirring frequently.
This process will take about 15-18 minutes. The risotto is ready when the rice is slightly al dente. Once prepared, add the cherry tomatoes back to the prepared risotto, season with salt and pepper, and serve immediately.