Creamy tomato risotto with Parmesan 

Creamy tomato risotto, easy to make and this tomato risotto is also great for kids. To prepare this creamy risotto you can use either fresh tomatoes if it is in season and that you will bend down first and then pass with a vegetable mill, or tomato puree or even tomato pulp in a jar. If you are a risotto lover I recommend you to look at my collectionof risotto recipes suitable for many occasions. Although my wife doesn't like dishes with sauce, she likes this dish very much, I prepare it for her rich in Parmesan cheese so the sauce becomes pinker and everything more stringy. A classic condiment for pasta, proposed in this case in rice. Here's how to prepare tomato risotto, a simple recipe to make with love! Now let's see how to prepare tomato risotto and if you try it let me know, Tony.

Ingredients

320 g rice

1 l vegetable broth

200 g tomato puree

basil leaves

extra virgin olive oil to taste

butter to taste

grated Parmesan cheese to taste

How to prepare the tomato risotto

Let's start preparing the tomato risotto, pour the rice into a hot pan and toast it. Add a couple of tablespoons of extra virgin olive oil, part of the vegetable broth, and cook. After 5 minutes, add the tomato puree, a pinch of salt, the basil leaves and a ladle of broth at a time when the rice requires it and cook. When the rice is cooked, remove the rice from the heat, season with salt and stir in a piece of butter and grated Parmesan cheese. Serve the tomato risotto hot and just ready.

How to store tomato risotto

I recommend you to eat it as soon as it is ready, if you have any leftovers you can use it the next day by adding mozzarella and cooking it in the oven, or make rice croquettes.