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#tomato risotto
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Tomato risotto with goat’s cheese, rocket salad…..
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michaelcdockery · 7 months
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Keto Creamy Spinach, Mushroom, and Tomato Risotto Recipe This tasty, creamy cauliflower rice risotto with spinach, mushrooms, and tomatoes makes for a wholesome, keto-friendly meal. 1/2 cup fresh spinach or more to taste, 2 cups brown mushrooms sliced, 1/4 cup olive oil, 1 teaspoon paprika, 1/2 cup cherry tomatoes halved, salt and ground black pepper to taste, 2 cloves garlic minced, 2 cups frozen riced cauliflower, 1/3 cup heavy cream, 1 pinch garlic salt or to taste
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daily-deliciousness · 4 months
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Caprese risotto (creamy tomato risotto with mozzarella and basil)
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niftyrecipe · 4 months
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Caprese risotto (creamy tomato risotto with mozzarella and basil)
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morethansalad · 7 months
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Quinoa Risotto with Veggies & Basil Arugula Pesto (Vegan, Gluten-Free & Low FODMAP)
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certifiedceliac · 1 year
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Caramelized Onion and Tomato Risotto (via Connoisseurus Veg)
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darkcreamz95 · 3 months
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I'm sorry bolognese risotto BUT WHERE IS THE TOMATO 🍅
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chefkevinashton · 10 months
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Asparagus and Sundried Tomato Risotto
Asparagus & Sundried Tomato Risotto©Kevin Ashton 2023 I must admit asparagus is my favourite vegetable, and by happy coincidence I live in  Worcestershire which is the epicentre of the British asparagus. I could not let the asparagus season finish without posting a quick and tasty recipe. The UK asparagus season runs from April 23rd (St George’sDay) until the 21st June and I am lucky enough to be…
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partangel · 1 year
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hey guys im trying to eat better (eg actually eat). i was wondering if anyone would be willing to share some warm vegetarian recipes for the cold season ahead! thank you 🤍
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amiryllisthorn · 7 months
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....I should just go to sleep.
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samirafee · 2 years
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#LUNCHEON of PALM SUNDAY🌿😋🍽
@samirafee
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Mushroom risotto, rocket pesto, tomato and tomato salad, balsamic vinegar…..
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sarahs-delights · 4 months
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Sausage and Tomato Risotto
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Caprese risotto
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morethansalad · 7 months
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Sweet Potato Risotto with Arugula and Sundried Tomatoes (Vegan)
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cookingkcals · 1 year
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Hello Fresh: Mushroom and Chive Risotto
Ingredients: - 4 packets veggie stock concentrate - 8 oz button mushrooms, thinly sliced - 2 yellow onions, diced - 2 cloves garlic, minced - 1 1/2 c Arborio rice - 8 oz grape tomatoes, halved - 1/4 oz chives, minced - 4 Tbs herb butter - 6 Tbs Parmesan cheese - 1 Tbs butter
Stock: In a medium pot, combine 7 c water and stock concentrates. Bring to a boil then reduce to a low simmer.
Cook mushrooms: Heat a drizzle of olive oil in a large pan over medium-high heat. Add mushrooms. Cook, stirring occasionally, until browned. Season with salt and pepper. Turn off heat, transfer to a plate. Wipe out pan.
Start risotto: Heat a drizzle of olive oil in same pan over medium heat. Add onion and cook until slightly softened and lightly browned. Add garlic, rice, and 1 Tbs butter. Cook until garlic is fragrant and rice is translucent. Season with salt and pepper.
Cook risotto: Add 1/2 c stock to pan with rice mixture. Stir until liquid has mostly absorbed. Repeat with remaining stock, adding 1/2 c at a time, until rice is al dente and risotto is creamy (25-30min). Season generously with salt and and pepper.
Finish risotto: Once risotto is done, stir in mushrooms, tomatoes, garlic herb butter, half the Parmesan, and half the chives. Cook until tomatoes are softened (2-3 min).
Serve: Top with remaining chives and Parmesan.
Thoughts:
I love risotto so.
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