Rosemary and Tomato Risotto


Usually I like to pair tomato with fresh basil, or with dried oregano. These are the flavours my palate appreciate. With rosemary? Up to now only when other vegetables where also present...just tomato and rosemary...well, back from London, hungry, late, empty fridge...except from some garlic and rosemary butter I had made before leaving (just butter, salt, and finely chopped garlic and finely chopped fresh rosemary, vegans can use vegetable margarine), and some tomato passata. In the pantry some rice and some organic vegetable stock cubes.


I made a vegetable stock, then I put the garlic and rosemary butter in a separate pot, melted it and add the rice. When the rice was hot I added one glass of wine, and then some tomato passata, about one cup. I started to add the vegetable stock, from the smell I already knew that I had a winner!


Maybe I was just hungry....noooo! I think that I will make it again! Tomato, garlic and rosemary risotto, why not!


Photos by Alessandra Zecchini©

Comments

  1. Looks amazing...will definitely be a must try for me dear.

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  2. Very nice ~ it looks delicious! The rosemary is a great addition that I will have to try as it tastes so great in a dish!

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  3. I love the color of this dish!

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  4. Yep, the colour was great, and smell and taste too!.

    Thank you all for your comments. :-)

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  5. simple , easy & flavourful and seems very delicious too...

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