Delicious creamy risotto with a wonderful taste of tomato, thyme and parmesan, – simple, elegant and round in taste. The risotto can be served on its own or as a side dish with different types of meat, fish or shellfish. It’s super easy to make, doesn’t take much more than 30 minutes, and the flavor is simply so deep and delicious.
Ingredients
400 g risotto rice
2 onions, finely chopped
5 cloves of garlic, finely grated
4 tbsp tomato concentrate
1 tbsp chopped tomatoes (preferably plum tomatoes)
400 ml white wine
800 mlvegetable bouillon (2 bouillon cubes)
100 ml olive oil
160 g parmesan, finely grated
1 cup fresh thyme, approx. 5-6 tbsp
thyme leaves
Salt and pepper
Grated parmesan and a little thyme for the top
Prep:
- Mix the bouillon with chopped tomatoes, – feel free to give it a spin with the stick blender to make the liquid completely smooth. This can be avoided if polpa tomatoes are used.
- Heat the oil in a pan and fry the onion and garlic over a low heat until the onions are clear.
- Add the risotto rice and fry for 3-5 minutes, – stir regularly.
- Add tomato concentrate and heat through, stirring, for a few minutes.
- Pour the white wine over and let it cook into the rice, still warm, and add the thyme leaves at the same time.
- Pour the bouillon over the rice several times, – let the liquid boil before adding more. Continue until all is used and the rice is al dente, – approx. 20 min.
- Stir in the Parmesan and season with salt and pepper. The risotto should be slightly runny and creamy in consistency, so add a little more water if it seems too firm.
- Serve immediately with a little parmesan and fresh thyme on top.
