Tomato Risotto with Arugula and Cheese
Equipment
- Braadpan with non-stick coating
- Cutting board
- knife
- spoon
Ingredients
- 1 shallot
- 1 clove garlic
- 2 tomatoes
- 1 tablespoon olive oil
- 75 g quick-cooking brown rice
- 1 ½ dl vegetable broth
- 100 g peas frozen
- Salt freshly ground pepper
- 30 g arugula
- 25 g grated or shaved Parmesan cheese
Instructions
- Peel and finely chop the shallot and garlic.
- Peel the tomatoes, remove the seeds, and dice the flesh.
- Heat the olive oil in a braadpan with a non-stick coating and sauté the shallot and garlic for 1 minute.
- Add the rice and stir-fry for 1 minute.
- Add the diced tomatoes and stir-fry for another minute.
- Pour in the vegetable broth and cook the rice for 8 minutes.
- Add the peas during the last 6 minutes of cooking.
- Season the risotto with salt and freshly ground pepper.
- Cut the arugula into coarse pieces, mix it into the risotto, and serve immediately with the Parmesan cheese.
Notes / Tips / Wine Advice:
Wine Advice:
This light and fresh dish pairs well with a crisp and acidic white wine such as Pinot Grigio or Sauvignon Blanc. The wine’s acidity will complement the tomatoes and arugula, while its refreshing qualities will balance the richness of the Parmesan cheese. For a non-alcoholic option, consider serving with sparkling water infused with a squeeze of lemon or lime.Nutritional Information
Calories: 450 kcal | Carbohydrates: 57 g | Protein: 15 g | Fat: 18 g | Fiber: 9 g | Sugar: 8 g