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Tomato risotto

with garlic semolina

25
30

min preparation time

MIN OF COOKING

INGREDIENTS

  • 300 g risotto rice
  • 1 medium onion, finely chopped
  • Marcel Senchou semolina garlic
  • 1 litre vegetable stock (or chicken stock)
  • 400 g chopped tomatoes
  • 1 tbsp. tomato paste
  • 1 tsp Marcel Senchou sweet paprika
  • 100 ml dry white wine (optional)
  • 50 g grated Parmesan cheese
  • 2 tbsp. olive oil
  • salt and pepper
  • A few fresh basil leaves
  1. Bring the stock to the boil in a pan of water and keep it hot while you prepare the risotto.
  2. In a large frying pan, add the olive oil and sauté the onion and garlic until translucent.
  3. Pour the rice into the pan with the onions and stir for 2 minutes to coat the grains well with the oil. The rice should become slightly pearly.
  4. Deglaze with the white wine, adding it and stirring until it is almost completely absorbed (optional).
  5. Add the chopped tomatoes, tomato paste and sweet paprika. Mix well until everything is smooth.
  6. Add a ladleful of hot stock to the risotto and stir until absorbed. Continue to add the stock, ladle by ladle, waiting for the liquid to be absorbed before adding more. Stir regularly to prevent the risotto sticking. It will take around 18 to 20 minutes to cook.
  7. When the rice is tender and the risotto creamy, stir in the grated Parmesan. Mix well and adjust the seasoning with salt and pepper.
  8. Serve the risotto hot, garnished with a few fresh basil leaves for a touch of freshness.
AIL SEMOULE 55G

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