My Favourite Risottos
Did you know that parsley can be used to make a steaming hot cup of tea besides being used as a garnish or as a fresh herb? All you need is boiling water and some parsley leaves in a cup. Once the water is added, the tea is left to steep for 5 minutes, then sieved. Please don’t ask me how it tastes because I’ve never tried parsley tea. If you’ve tried it, share with me your experience.
Parsley is also excellent source of vitamin A and C. Besides being used for tea, it’s regularly used in cooking for making: sauces, salsas, soups and cooking of various stews and foods. Today I want to share one of my favourite risotto recipes with fresh tomatoes, red wine and parsley. Please make sure you use the round globe shaped tomatoes like hot house. They are more juicy and easily mush up during cooking. At the end of cooking time, add some butter, grated Parmesan cheese and finely chopped parsley and then serve. This risotto is a keeper.
- Ingredients
- 30g (2 tablespoons) butter
- 1 small red onion finely chopped
- 2 cups skinned and chopped tomatoes (use juicy tomatoes like hot house)
- 4 tablespoons finely chopped parsley
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 120ml (½ cup) good quality red wine
- 2 cups Arborio rice
- 6-8 cups stock (broth)
- Salt and freshly ground pepper to taste
- 30g butter, extra
- 1 cup grated Parmesan cheese (or Pecorino Romano)
Please always remember to assemble all ingredients before you start. Heat the stock (broth) and keep it hot at a gentle simmer while the risotto is cooking.
Heat the butter in a deep saucepan (or cooking pot) until foaming and sauté onions for 5 minutes or until translucent.
Increase heat, add tomatoes, 2 tablespoons parsley, tomato paste and paprika and cook 5-10 minutes
until mushed up. Season to taste.
Add wine and simmer, gently for 5 minutes.
Add rice
and stir to thoroughly combine.
Add 1 cup of the hot stock and cook stirring over medium-low heat until absorbed. Gradually add the remaining stock, half a cupful at a time, allowing the rice to fully absorb the liquid before adding more and stirring constantly. (After the addition of at least 5 cups of stock, you can taste and gauge for the degree of doneness of rice and the creaminess of risotto. Whenever you feel the rice is al dente and risotto is creamy enough you can stop cooking. If you want a softer, looser risotto, incorporate more stock).
Once all the stock has been absorbed (20-25 minutes), the rice should be soft and creamy, with a slight resistance to the bite. Stir in the extra butter and half the Pecorino Romano or Parmesan and stir gently until creamy. Adjust seasoning. Let the rice rest for a few minutes and serve topped with the remaining Pecorino Romano.
This risotto was a winner
If you love the aroma and taste of red wine, the taste of tomato and cheese, then you must try it
Tomato and Parsley Risotto with Red Wine
Preparation time: 30 minutes; Cooking time: 30 minutes; Serves: 4-6
Ingredients
- 30g (2 tablespoons) butter
- 1 small red onion finely chopped
- 2 cups skinned and chopped tomatoes (use juicy tomatoes like hot house)
- 4 tablespoons finely chopped parsley
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 120ml (½ cup) good quality red wine
- 2 cups Arborio rice
- 6-8 cups stock (broth)
- Salt and freshly ground pepper to taste
- 30g butter, extra
- 1 cup grated Parmesan cheese (or Pecorino Romano)
Instructions:
- Heat the stock (broth) and keep it hot at a gentle simmer while the risotto is cooking.
- Heat the butter in a deep saucepan (or cooking pot) until foaming and sauté onions for 5 minutes or until translucent. Increase heat, add tomatoes, 2 tablespoons parsley, tomato paste and paprika and cook five minutes until mushed up. Season to taste. Add wine and simmer, gently for 5 minutes. Add rice and stir to thoroughly combine.
- Add 1 cups of the hot stock and cook stirring over medium-low heat until absorbed. Gradually add the remaining stock, half a cupful at a time, allowing the rice to fully absorb the liquid before adding more and stirring constantly. (After the addition of at least 5 cups of stock, you can taste and gauge for the degree of doneness of rice and the creaminess of risotto. Whenever you feel the rice is al dente and risotto is creamy enough you can stop cooking. If you want a softer, looser risotto, incorporate more stock).
- Once all the stock has been absorbed (20-25 minutes), the rice should be soft and creamy, with a slight resistance to the bite.
- Stir in the extra butter and half the Pecorino Romano or Parmesan and stir gently until creamy. Adjust seasoning. Let the rice rest for a few minutes and serve topped with the remaining Pecorino Romano.
Points to Note:
- You will need about three and a half cups of stock for every cup of risotto. The amount of water added will depend on how creamy you want your risotto.
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My Favourite Pastime 
This looks delicious. I tend to go overboard with added parmesan – I really love the flavour.
I’m not so sure about parsley tea though. Too much paisley and the taste would be overpowering.
Hi I love Parmesan too. I go way overboard and the parsley tea? Never tried it coz I don’t imagine it tastes nice….have a great week!
Liz
Sounds great! I have made a risotto with basil and fresh chopped tomatoes on top using white wine. Basically a caprese risotto, also had some mozzarella. This sounds good too
Thank you. I really loved this one. It’s best made with fresh tomatoes. how’s the garden and all your freshly grown stuff? Have a great Sunday!
Liz
The garden is slowing down. Tomatoes are nearly done. I froze more tomato sauce last week and may get another batch before they are done. Nothing much else is growing now, a few peppers is about it. The pumpkins are slowly growing and also some winter squash starting. The spaghetti squash is doing well, already picked 6 and several more are still growing. I think I saw another melon too. Enjoy your Sunday, we just returned from an overnight trip to the beach.
Oh my God many more nice goodies still to come I’m so glad your garden did well this year. I hope you enjoy the rest the veggies. I wish you a fantastic Sunday!
Liz
Verrry nice!!
Thank you!
Liz
Your recipes are so good…they look so tempting…another one on my list to make:-)
Thank you, Natasha. Enjoy your weekend!
Liz
This risotto looks delicious and doesn`t sound too difficult to try. I love parsley and I use it a lot.
Have a very nice day.
Hi there,
It’s so easy to make but the results are amazing. Have a great weekend!
Liz
Hello Liz, I posted two of your fabulous salads on my blog, you have so many wonderful ones. Thank you for allowing me to. Mrs. Ratfire http://www.mrsratfirelosesweight.com
Hi,
Thanks for letting me know. Please make sure you link the photos back to the original post as explained in the message I left on your blog. Have a good weekend!
liz
This risotto looks wonderful. I may need to revisit risotto.
Ha ha, happy revisiting. Best wishes!
Liz
Risotto looks fabulous. ..
Thanks Best wishes
Liz
I’d like to know Liz, how you can cook so amazing Italian dishes! This risotto is perfect. Brava!
Silva
I have been learning from my Italian friends. thanks for complimenting.
Liz
Love the Red color:-) looks delicious
Thank you. Tastes delicious too!
liz
Can’t wait to try this when my garden tomatoes are ripe!
I hope your garden tomatoes will ripen soon. Happy cooking!
Liz