Tomato Risotto: Cooking with Tessa Kiros {Naptime Everyday}
What’s Going on Today: Packing for return to NYC, building last few sand castles on the beach.
Naptime Goals: Reading on the balcony, gather up toys to pack in the diaper bag for the flight.
Tonight’s Meal: Tomato Risotto, Salad
It seems appropriate to kick-off my Cooking with Tessa series while on vacation. If you’ve ever read one of her books you’ll understand that Tessa’s approach to cooking is very similar to mine. She is an accomplished professional chef (I am not a professional, but I feel like one when I cook from her books), busy wife and mother of two. It is clear through her writing and photographs that she is constantly fitting great food into family life and I am simply in awe for her capability to do so.
I’ve been cooking from her books for quite some time, and this is one of my favorite dishes. It’s not a stretch to say that I make this at least twice a month, so it only makes sense that I share this recipe first.
I chose to make this during our stay in Florida because it is so easy and delicious. Though my daughter has been taking long naps on vacation, (there is nothing like fresh air to tire a kid out!), I’ve been using that free time to relax myself. Therefore, when it comes to make dinner each night I stick to menus that are light, delicious and easy to assemble. In this case I made the Risotto and salad right before dinner time and served some fresh fruit for dessert.
Note: I plan to continue Cooking with Tessa on a bi-monthly basis, giving you a background on her and her work, sharing favorite recipes and fun tidbits along the way. Enjoy!
Recipe
Tomato Risotto
Adapted from Apples for Jam by Tessa Kiros
Ingredients
| ½ | red onion, finely chopped |
| 2 | cloves garlic, smashed |
| 2 | large basil leaves, torn |
| 1 c. | Arborio rice |
| 4 T. | olive oil |
| 3 c. | vegetable broth |
| 1 c. | crushed tomatoes, with juices |
| 2/3 c. | fresh mozzarella, cut into small cubes |
| ½ c. | Parmesan cheese, freshly grated |
Pinch red pepper
Instructions
1. In a wide heavy bottomed pan heat the olive oil. Add the onion and garlic, cook for 5 minutes, or until light and golden. Add the red pepper flakes and rice, cook for one minute more.
2. Next, add ½ c. of the tomatoes, 1 ½ c. hot broth and 1 of the torn basil leaves. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Then, add the remaining tomatoes, broth and basil and cook for 10 more minutes, until risotto is fully cooked.
3. Scoop out the smashed garlic and discard. Stir in the mozzarella and Parmesan. Serve with extra Parmesan and drizzle of olive oil.
Naptime Notes
Naptime Recipe Serving ideas
Risotto is one of best kinds of flexible meals. You can add, or subtract, almost anything from it and still have a delicious dish. In this case you could consider adding different herbs, chopped vegetables or even some crumbled sausage. Have fun with the flavors!
Naptime Stopwatch
On vacation I was able to make this in 30 minutes from start to finish. Serve it hot, or make it ahead and reheat it when you want to serve it.
Naptime Reviews
This is a great dish for both children and adults. Everyone in the family loves it, it even makes a great first course at a dinner party.
Wow! What a great meatless meal, perfect for this time of year. I received a risotto pan for Christmas, time to break it out!!
Wow! What a great meatless meal, perfect for this time of year. I received a risotto pan for Christmas, time to break it out!!
What a beautiful meal! Sounds amazing. 🙂
What a beautiful meal! Sounds amazing. 🙂
What a beautiful meal! Sounds amazing. 🙂
Sounds as if you've had a wonderful trip! Have a safe flight!!
Sounds as if you've had a wonderful trip! Have a safe flight!!
Sounds as if you've had a wonderful trip! Have a safe flight!!
I am new to Tessa and her books – which one do you recommend I buy first? Oh joy, a new cookbook series! Risotto looks yummy and is on for Sunday supper…Glad you had fun but glad you are home – we all missed you!
I am new to Tessa and her books – which one do you recommend I buy first? Oh joy, a new cookbook series! Risotto looks yummy and is on for Sunday supper…Glad you had fun but glad you are home – we all missed you!
I am new to Tessa and her books – which one do you recommend I buy first? Oh joy, a new cookbook series! Risotto looks yummy and is on for Sunday supper…Glad you had fun but glad you are home – we all missed you!
Apples for Jam is my favourite cookbook (I think we have similar taste in books!) and although I haven't made this recipe yet, it looks heavenly.
Apples for Jam is my favourite cookbook (I think we have similar taste in books!) and although I haven't made this recipe yet, it looks heavenly.
Apples for Jam is my favourite cookbook (I think we have similar taste in books!) and although I haven't made this recipe yet, it looks heavenly.
@Lizthechef I highly recommend starting with Apples for Jam, then go to Falling Cloudberries. Third, buy Twelve. You will love AFJam, it is such a great book! It is available in my amazon store if you want it. I hope you enjoy it – stay tuned for more! let me know if you want me to do any specific recipes, too!
@Lizthechef I highly recommend starting with Apples for Jam, then go to Falling Cloudberries. Third, buy Twelve. You will love AFJam, it is such a great book! It is available in my amazon store if you want it. I hope you enjoy it – stay tuned for more! let me know if you want me to do any specific recipes, too!
@Lizthechef I highly recommend starting with Apples for Jam, then go to Falling Cloudberries. Third, buy Twelve. You will love AFJam, it is such a great book! It is available in my amazon store if you want it. I hope you enjoy it – stay tuned for more! let me know if you want me to do any specific recipes, too!
looks great I need to learn to make risotto enjoy the rest of your trip
looks great I need to learn to make risotto enjoy the rest of your trip
looks great I need to learn to make risotto enjoy the rest of your trip