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Cherry tomato risotto

with rocket and Parmesan

Cherry tomato risotto Cook Expert

Preparation : 10 min Resting : -
Cooking : 30 min Equipment :
Difficulty :
Rating :
 9 rates
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Programmes : accessories :

Serves 4-6 :
150 g cherry tomatoes
rocket leaves
basil leaves
100 g Parmesan, chopped
1 spring onion
1 shallot
1 clove garlic
40 g butter, roughly chopped
2 tbsp olive oil
320 g arborio or carnaroli risotto rice
100 white wine
750 ml water
1 cube vegetable stock
salt, pepper
1Put the Parmesan into the metal bowl; run the EXPERT programme (without heating) for 30 seconds/speed 15. Set aside.
2Peel and quarter the spring onion, shallot and garlic (removing the germ if necessary). Place in the metal bowl and run the EXPERT programme (without heating) for 10 seconds/speed 13. Use a spatula to scrape the mixture into the centre of the bowl and add the butter and olive oil; restart the EXPERT programme for 3 minutes/speed 2A/100°C.
3Add the rice to the metal bowl; restart the EXPERT programme for 3 minutes/speed 4/100°C. After 1 minute, add the wine through the opening. Add the water, stock cube, salt and pepper; restart for 20 minutes/speed 2A/100°C. If necessary, cook for a few minutes longer. Add the Parmesan through the opening; restart the programme for 2 minutes to mix.
4Wash and cut the cherry tomatoes in halves. Adding the halved cherry tomatoes about 30 seconds before the risotto is cooked. Wash the rocket and basil. Place the risotto in shallow bowls, garnish with rocket and basil leaves; serve immediately.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016


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I added spinach leaves with the tomatoes at the end and loved it.


Delicious! If eating immediately may need to cook longer, I left mine for 20 mins before eating with the lid on and it was perfect. I cooked with the cap off even though it wasn't specified in the recipe .