End-of-the-season tomatoes still have tons of flavor and are perfect for juicing. That's what goes into this delicious and fresh-tasting Tomato Risotto. This dish doesn't use wine for acidity like traditional risotto, but instead uses a tomato-celery juice added towards the end, and a little lemon juice to brighten up the finish. No butter in this one, just olive oil, veggies and parmesan cheese for extra flavors.
Simple and fresh ingredients. I have a few extra celery stalks from our garden; a little smaller than celery you will find at the store.
Start by sweating the diced onion with some olive oil and a pinch of salt until translucent.
Increase the heat to medium-high and add the arborio rice with another pinch of salt. Stir and cook for a few minutes until the rice gets warmed through and starts to get lightly toasted. Start adding your simmering liquid 1 to 2 cups at a time, stirring frequently and adding more liquid after it is absorbed.
What really gives this risotto the flavor is the tomato-celery juice that is added to finish cooking the rice. It gets super creamy and tastes wonderful.
Finish the risotto by adding olive oil, parmesan, chopped basil and a little lemon juice.
Stir it all together and it's time to plate it up.
Garnish with the cherry tomatoes, a drizzle of olive oil and some more shaved parmesan.
- ½ cup extra virgin olive oil
- ½ onion diced
- 2 cups arborio rice
- 4-6 cups water or vegetable stock
- 2 celery stalks
- 1 pound ripe tomatores
- 4 tablespoons fresh basil chopped
- 1 cup parmesan cheese grated
- 2 tablespoons lemon juice
- 1 cup cherry tomatoes halved
- kosher salt + pepper
- Heat 2 tablespoons olive oil in a 4 quart saucepan over medium heat. Add the diced onions and a pinch of salt; sweat the onions until translucent. Meanwhile, bring the water or stock to a simmer in a separate pot.
- Purée the ripe tomatoes and celery in a food processor or a blender until smooth. Put the purée through a fine mesh strainer, keeping the liquid and discarding the solids.
- Increase the heat in the pot with the onions and add the rice and another pinch of salt. Cook the rice for about 2 minutes to slightly toast.
- Start adding the water or stock about 1 ½ cups at at a time. Stir frequently and add more liquid as soon as the previous is absorbed. Cook the rice for about 15 minutes, then stir in the tomato-celery juice. Continue cooking for about 5 more minutes, or until the rice is al dente.
- Remove from heat and add the remaining olive oil, parmesan, lemon juice and basil. Season with salt + pepper to taste.
- Mix the halved cherry tomatoes in a small bowl with 2 tablespoons olive oil, salt + pepper.
- Plate the risotto and garnish with cherry tomatoes + grated parmesan.