I love making risotto – it is easier than you think and is done within 30 minutes. But this new tomato risotto? Oh my goodness. I am in love!
I wanted something different and I thought a creamy tomato risotto would be it. When I worked out the best way to get the most tomato flavor, I decided against fresh tomatoes. The texture (and skins) didn’t work for me although roasting a few cherry tomatoes and adding them as a garnish is not a bad idea!
I landed on passata – puréed, strained uncooked tomatoes – for a really pure tomato flavor that is available all year round. Top it with these toasted breadcrumbs and you will have delicious meal on your table in no time!
Tomato Risotto with Toasted Breadcrumbs
Ingredients
Tomato Risotto
- 3 cups boiling water
- 1 tablespoon good olive oil
- 1 tablepoon good vegan butter
- 4 shallots, thinly sliced
- 2 cloves garlic, pressed
- 1 cup arborio rice
- 1 cup good white wine (use what you would drink!)
- 1 cup passata
- Salt and pepper, to taste
Toaste Breadcrumbs
- 1/2 cup breadcrumbs
- 1 teaspoon chickpea or other light white miso
- 1 teaspoon good olive oil
- Salt, to taste
Instructions
Tomato Risotto
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Boil the water and leave it on low heat
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Heat a wide shallow pan over medium-low heat. Add the olive oil, butter, shallots and garlic and season with salt and pepper, to taste. Cook until soft and fragrant.
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Add the rice and toss to coat with the oil and butter and cook until the rice starts to turn translucent.
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Add the wine and cook until the wine is absorbed, stirring occasionally.
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Add a cup of boiling water to the rice. Cook, stirring occasionally, until the liquid is almost completely absorbed. Add a second cup of water, stirring occasinally, until it is absorbed. Add the cup of passata and stir into the risotto until it is mostly absorbed and the risotto is creamy. Add another cup of water and stir into the the risotto, cooking until the risotto is al dente and creamy, about 30 minutes in total. Taste for doneness and add another cup of water, repeating the process, if necessary.
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To serve, top with toasted breadcrumbs and enjoy!
Toasted Breadcrumbs
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Mix the miso into the breadcrumbs with your fingers until it is all incorporated. Heat a skillet over medium heat and add the olive oil. Add the breadcrumbs and season with salt, to taste. Toast until nice and brown. Serve over top the risotto!