Easiest Way to Make Delicious AMIEs HERBED TOMATOE RISOTTO

AMIEs HERBED TOMATOE RISOTTO. When ready to serve, add the basil to the tomatoes and combine. Drizzle the tomatoes and ricotta with olive oil, sprinkle with the reserved basil and fleur de sel, and serve at room temperature. Savor the fresh flavors of summer with this delicious herbed ricotta and fresh tomato tart.

A creamy and decadent sweet pea and cashew "ricotta", perfect slathered over big juicy slabs of the best summer tomatoes. Once you master the risotto technique, you can make flavorful versions throughout the year This summery version is based on red, ripe tomatoes from the garden, but if you want to up the tomato quotient, surround the finished dish with slices of Tomato Risotto. Sliced heirloom tomatoes are wow-worthy on their own--a simple vinaigrette and dollops of basil-flecked ricotta take them over the top. You can cook AMIEs HERBED TOMATOE RISOTTO using 12 ingredients and 3 steps. Here is how you cook it.

Ingredients of AMIEs HERBED TOMATOE RISOTTO

1. You need 80 grams of (3 oz) butter.
2. You need 1 tbsp of olive oil.
3. Prepare 1 medium of onion, finely diced.
4. It's 1 1/2 cup of arborio or other risotto rice.
5. It's 2 of tbsps. finely chopped, rosemary.
6. Prepare 1 liter of vegetable stock, heated.
7. Prepare 1/2 cup of grated parmesan.
8. Prepare 2 tbsp of finely chopped basil.
9. You need 1 of salt and freshly grounded pepper.
10. Prepare 1 clove of garlic, finely chopped.
11. It's 2 tbsp of finely chopped, sage.
12. You need 2 can of medium sized chopped tomatoes.

Made a few changes, I used herbed goat cheese in place of the ricotta and baby heirloom tomatoes. Served as a side at a luncheon with grilled pimento cheese. Discover the best Packaged Risotto in Best Sellers. This recipe is a healthier alternative to classic Risotto and is a great way to make use of leftover oatmeal.

AMIEs HERBED TOMATOE RISOTTO step by step

1. Heat half the butter and the oil in a large, heavy-based saucepan over low-medium heat. Add the onion and garlic, and saute until softened. Add the rice, stirring to coat, and cook for 2 minutes until translucent..
2. Add the tomatoes, sage and rosemary, and stir to combine. Gradually add the stock, a ladle at a time, stirring constantly. Ensure the liquid is absorbed before the next addition. Cook for 20-25 minutes, adding the stock gradually and stirring continously, until the rice is al dente..
3. Stir in the parmesan and the remaining butter. Stir until the cheese melts. Season with salt and pepper. Serves hot! Share and enjoy..

You do need to liberally season with salt and pepper though, especially if you're using no salt added canned tomatoes. Use the smallest tomatoes you can find at the market for this risotto recipe. Taste and season with more salt if needed. A beautiful summer vegetable risotto with tomatoes, squash and fennel. Go the whole hog and make Raymond's tomato essence.