Cherry tomato risotto

with rocket and Parmesan

Preparation : 10 min	Resting : -
Cooking : 25 min	Equipment :
Difficulty :	Rating : 12 rates
Download the recipe :
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

1	Quarter the spring onion, shallot and garlic. Place in the metal bowl and run the EXPERT programme 10 seconds/speed 13 (without heating).
2	Use 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.
3	Add 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.
4	Add 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.
5	At the end of the programme, add the Parmesan and the cherry tomatoes, stir with a spatula. Season with salt and pepper.
6	Pour the risotto into the plates and garnish with some rocket and basil leaves. Serve immediately.

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ALL COMMENTS

Elaine Duffy

needed more flavouring but super easy to make.

sash16

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

Lujaal

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 .