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Smoky Tomato Risotto

Heather Schmitt-González
  • minutes
  • Serves

INGREDIENTS

1/2

onion, peeled & halved

1

carrot, broken in chunks

1/2

celery stalk, broken in chunks

2

garlic cloves, smashed

1

small tomato, halved

1

few stalks of parsley

5 cups

water

sea salt

4 tbsp

olive oil

1/2

onion, finely chopped

2 cloves

garlic, peeled

crushed red chile flakes

1 cup

arborio rice

1 cup

fire-roasted tomatoes, pureed (~1/2 14 oz. can)

~3 c. Quick Vegetable Broth (or vegetable stock)

1 tbsp

smoked paprika

few sprigs of fresh basil, torn

1/4 cup

freshly grated Parmesan

2/3 cup

smoked Mozzarella, shredded or diced small

olive oil

freshly grated Parmesan

freshly ground black pepper