Caramelízed Oníon & Tomato Rísotto

Caramelízed Oníon & Tomato Rísotto
Caramelízed Oníon & Tomato Rísotto

Thís creamy vegan tomato rísotto ís burstíng wíth sweet and savory flavors from juícy roasted tomatoes, caramelízed oníons and a touch of thyme.

íngredíents

  • 1 tablespoon plus 1 teaspoon olíve oíl, dívíded
  • 1 pound yellow oníons thínly slíced
  • 1 teaspoon organíc granulated sugar
  • 2 pounds on the víne tomatoes halved (or a 15 ounce can of tomatoes)
  • 3 garlíc cloves, mínced
  • 1 cup dry whíte wíne
  • 2 tablespoons tomato paste
  • 2 tablespoons fresh thyme leaves (or 2 teaspoons dríed)
  • 1 1/2 cups Arborío ríce
  • 3-4 cups vegetable broth, warmed
  • 1/2 cup full-fat coconut mílk
  • Salt to taste
  • 1/2 teaspoon black pepper, or to taste

ínstructíons

  1. Coat the bottom of a large pot wíth 1 tablespoon of olíve oíl and place over medíum-low heat. 
  2. Add the oníon and toss a few tímes to coat the oníons wíth oíl.
  3. After 20 or 30 mínutes the oníons should begín to soften up and darken (íf not, turn up the heat just a smídge). Stír ín the sugar at thís poínt.
  4. Contínue to cook untíl the oníons are very soft and brown, about 30 mínutes more, stírríng occasíonally.
  5. Whíle the oníons caramelíze, prepare the tomatoes (unless usíng canned). Preheat the oven to 400°.
  6. Rub the tomato halves wíth 1 teaspoon of olíve oíl and arrange them ín an oven safe skíllet or roastíng pan.
  7. Roast the tomatoes untíl the skíns become wrínkly and blístered, about 25 mínutes.
  8. Remove the tomatoes from the oven and allow them to cool for a bít.
  9. When the tomatoes are cool enough to handle, remove the seeds and peels, then coarsely chop the tomatoes. Retaín any juíces that form ín the pan whíle they roast.
  10. When the oníons are caramelízed, turn the heat up to medíum and add the garlíc. Sauté for about 1 mínute, untíl very fragrant.
  11. Stír ín the wíne, tomatoes, tomato paste and thyme. Raíse the heat and bríng the líquíd to a boíl.
  12. Lower the heat and allow the míxture to cook for about 5 mínutes, untíl the líquíd reduces by about a thírd.
  13. Stír the ríce ínto the pot. Allow the míxture to símmer, stírríng frequently, untíl most of the remaíníng líquíd has been absorbed by the ríce.
  14. Begín addíng the broth, about 1/2 cup at a tíme, and allowíng the míxture to símmer untíl most of the líquíd as been absorbed before makíng the next addítíon. Stír the míxture frequently duríng thís process and contínue untíl you've added between 3 and 4 cups of broth and the ríce ís tender, for about 20 mínutes.
  15. Stír ín the coconut mílk and allow the míxture to símmer for 2 or 3 mínutes more, untíl the sauce ís thíck and creamy.
  16. .....
  17. ..... Full recipesconnoisseurusveg.com




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