Dinner

Tomato, basil and ricotta risotto is for Dinner.

Tomato, basil and ricotta risotto takes 30 minutes to prepare.

Tomato, basil and ricotta risotto takes 60 minutes to cook.

Tomato, basil and ricotta risotto makes 7 servings.

The ingredients for Tomato, basil and ricotta risotto are:

To marinate the tomatoes:
4 large handfuls of ripe tomatoes (different colours if available)
2 tbpn red wine vinegar
1 tbspn olive oil

For the risotto:
300 g arborio (risotto) rice
4 stalks celery
1 small to med onion
1 tbspn olive oil
1/2 tbspn butter
500 ml chicken stock
125 ml dry white wine

125 g ricotta
basil
parmesan

Here is how you make Tomato, basil and ricotta risotto:

Bake ricotta in oven for about ten minutes.Marinate tomatoes (deseeded and rougly chopped) in red wine vinegar and 1 tblspn oil.Meanwhile, make basic risotto recipe - onion, celery, butter and 1 tblspn oil cook. When soft, add wine. When all wine absorbed, add stock, ladle at a time. When almost ready, add half of the tomatoes and half of remaining stock. cook until ready. then add remaining tomatoes, parmigiano and basil.Number of Servings: 7.42Recipe submitted by SparkPeople user NAEBOE.

The nutritional information for Tomato, basil and ricotta risotto is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 279.6

• Total Fat: 8.3 g
• Cholesterol: 4.6 mg
• Sodium: 171.5 mg
• Total Carbs: 39.9 g
• Dietary Fiber: 1.4 g
• Protein: 8.9 g

Tomato, basil and ricotta risotto is Italian cuisine.

The dietary needs meet for Tomato, basil and ricotta risotto is Vegetarian