Roasted Tomato Risotto | रोस्टेड टोमेटो रिसोटो | Sanjeev Kapoor Khazana

'Pomodoro' aka Tomato puree, made from roasted tomatoes and stirred with Arborio rice and cream cheese and parmesan is a traditional Italian vegetarian fare.



3-4 medium tomatoes, quartered
1 cup Arborio rice
6-8 garlic cloves
Squashed black peppercorns to taste
Salt to taste
1 tbsp olive oil
1 tablespoon carefully chopped garlic
2 tbsps carefully sliced onion
1/4 cup gewurztraminer
3 cups veggie stock
1 tbsp cream cheese
1 tbsp butter
2 tablespoons grated parmesan cheese
4-5 fresh basil leaves
Fresh basil sprig for garnish


1. Preheat the oven at 200 ° C.
2. Location the tomatoes, garlic, crushed black peppercorns and salt on a baking tray. Roast it in the preheated oven for 20-25 minutes.
3. On the other hand, heat olive oil in a non-stick deep pan. Include garlic and onion and mix well. Cook till clear.
4. Add Arborio rice and mix well. Include gewurztraminer and mix well. Prepare for 1 minute.
5. Add vegetable stock and salt and blend well. Cook for 5-6 minutes.
6. Bring the tray out of the oven and allow the roasted tomato mix slightly and blend it to a fine puree.
7. Add the combined puree into the rice mixture and mix well. Continue to prepare for 6-8 minutes.
8. Include cream cheese, butter, and parmesan cheese. Tear the basil leaves and add into the pan and blend well.
9. Serve hot garnished with basil sprig.

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Roasted Tomato Risotto | रोस्टेड टोमेटो रिसोटो | Sanjeev Kapoor Khazana

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