Risotto with tomato

The risotto is usually rice cooked in a pan by adding water gradually. On this basis, many different formulations are possible.
You can add ricotta (ri-cotta, re-cooked in Italian) that is another Italian specialty, and that looks like cheese but is obtained by boiling milk and draining the fat part. Thus we get a lean product befitting our goal to collect recipes for a low-fat diet and for longevity.

Ingredients

• Rice: 60g
• Tomato: 150g
• Ricotta: 20g
• Onion: 80g
• Broth: 200g
• White wine: 5g
• Garlic: 5g
• Saffron: 1g
• Salt:

Ustensiles

Frying pan.
Oven.

Preparation

Tomato


Bake 30 minutes in the oven drizzled with oil and sprinkled of
chopped garlic, salt and pepper.



Rice


Cut the onions into rings or quarters.
Heat the broth, add the rest of the oil and the saffron.
Boil water 4 times the volume of the rice and add the rice.
Let boil for 5 minutes.
Empty the water.
Put the rice and onion in a saucepan or frying pan, add the white wine.
Let to heat.
Gradually add the broth, to compensate its absoption
and evaporation. Stir.
Cooking rice takes 20 minutes.

Serve

Add tomato to rice.
Then add the ricotta and mix well before serving warm.