Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, tomato risotto from uncooked rice. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Tomato Risotto from Uncooked Rice is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Tomato Risotto from Uncooked Rice is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook tomato risotto from uncooked rice using 7 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Tomato Risotto from Uncooked Rice:

1. Take 350 grams Raw rice
2. Take 1 tbsp Olive oil
3. Make ready 1 clove Garlic
4. Take 1/2 of a can Canned tomatoes ( or tomato sauce)
5. Make ready 1 dash Salt and pepper
6. Get 1/2 tsp Soup stock granules
7. Make ready 2 tbsp Melting cheese (e.g Parmesan cheese)

Start adding the hot stock and tomato mixture about a quarter at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. Here is how you achieve that. MAKE RISOTTO: At the same time, in a large heavy-bottomed pot or dutch oven, heat the olive oil over medium heat and add the onions.

Steps to make Tomato Risotto from Uncooked Rice:

1. In a skillet over low heat, sauté the garlic in olive oil until fragrant. Add rice and sauté for about 1-2 minutes. Do not rinse the rice as we want the starch from the rice.
   1. Once the color of the rice turns whitish, add the tomato sauce, then the soup stock granules. Add enough water to cover the rice. Mix the contents a few times and cook for 16-18 minutes.
2. If you find that all of the liquid has been absorbed while cooking, add a small amount of water once or twice. Check the toughness and texture of the rice. Add cheese, and salt and pepper to taste. Once the cheese melts, it is ready to be served.

Here is how you achieve that. MAKE RISOTTO: At the same time, in a large heavy-bottomed pot or dutch oven, heat the olive oil over medium heat and add the onions. The risotto must be creamy just to the right point, without any tomato chunks and not too red. Finally, playing with fresh herbs makes all the difference! To make our recipe for tomato risotto, first calculate the right amount of rice (i.e. about two handfuls per person - "plus one for the pot" as they say).

So that’s going to wrap it up with this exceptional food tomato risotto from uncooked rice recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!