Risotto al pomodoro

You know my big passion for red and tomatoes so this is a very fresh and easy recipe to enjoy a risotto also during summer!

 

 

300gr Roma or Arborio rice (for 3)

3 tbs tomato puree

1 canned peeled cherry tomatoes

10 fresh tomatoes

Fresh basil

Parmesan

Oil

Salt

 

In a casserole pour the canned tomatoes and the fresh tomatoes chopped over low-medium heat! After 10 min add the tomato puree and let it cook covered for 25/30 min.

Pour a big glass of water each 100 gr of rice plus one for the casserole, when it starts boiling, add the rice and cook for 15/18 min (add some water, if needed) without turning always over low-medium heat!

 

Turn off the heat and mix with the grated parmesan and some fresh basil.

 

 

 

  Serve with a drizzle of evo oil!