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Cherry tomato risotto

with rocket and Parmesan

Cherry tomato risotto Cook Expert

Preparation : 10 min Resting : -
Cooking : 25 min Equipment :
Difficulty :
Rating :
 12 rates
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Programmes : accessories :

Serves 4-6 :
150 g cherry tomatoes, halved
rocket leaves
basil leaves
50 g Parmesan, grated
1 spring onion
1 shallot
1 garlic clove
40 g butter, roughly chopped
320 g arborio or carnaroli risotto rice
100 white wine
700 ml water
1 cube vegetable stock
salt, pepper
1Quarter the spring onion, shallot and garlic. Place in the metal bowl and run the
EXPERT programme 10 seconds/speed 13 (without heating).
2Use the spatula* to scrape the mixture into the centre of the bowl and add the
butter; restart the EXPERT programme, 3 minutes/speed 3/120 °C.
3Add the rice to the metal bowl; restart the EXPERT programme, 3 minutes/
speed 3/120 °C
. After 1 minute, add the wine through the cap opening.
4Add the water, stock cube; restart the EXPERT programme, 17-18 minutes/
speed 2A/100 °C
. Do not overcook the risotto. The rice will continue to cook in
the residual heat.
5At the end of the programme, add the Parmesan and the cherry tomatoes, stir with
a spatula. Season with salt and pepper.
6Pour the risotto into the plates and garnish with some rocket and basil leaves. Serve
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016


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Elaine Duffy

needed more flavouring but super easy to make.


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 .