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Greek risotto with fresh tomatoes

Tomeco

Tomeco

dinner

40

minus

Recipe for

4

person

persons

40

minutes

600 g San Marzano tomatoes

2 garlic cloves

1 small red onion

A handful of semi-dried tomatoes

1 red bell pepper

300 g orzo

500 ml of vegetable stock

2 bay leaves

Fresh thyme

Cayenne pepper

Dried oregano

Dried basil

Sea salt

Black pepper

Olive oil

Roadmap

Blanch, skin and coarsely chop tomatoes.
Use half of the tomatoes for the tomato sauce.
Heat 1 tbsp olive oil in a pan, add half the tomatoes, along with 1/2 tsp cayenne pepper, 1/2 tsp oregano and 1/2 tsp basil.
Simmer for 15 minutes.
Place in a blender and blend until smooth.
Finely chop the garlic and onion.
Heat 1 tbsp oil in a large pan with a lid.
Add the orzo and roast gently for 1 to 2 minutes until the orzo turns a light brown color.
Add 500 ml of vegetable broth. You can use fresh stock or dissolve a stock cube in boiling water.
Now add the tomato sauce, sliced tomatoes, half-dried tomatoes, bell bell pepper, garlic, onion, a few sprigs of fresh thyme and 2 bay leaves.
Bring the risotto to a boil, lower the heat and continue to simmer until the broth has boiled away and the orzo is al dente.
Stir frequently.
If necessary, you can add a little more broth or water.
Season with salt and pepper.

Want to know more about our strawberries?Learn more about our berries?Learn more about our peppers?Learn more about our specials?Learn more about our cucumbers?Learn more about our tomatoes?Learn more about our cherries?

No items found.

Ingredients

for

4

persons

person

600 g San Marzano tomatoes

2 garlic cloves

1 small red onion

A handful of semi-dried tomatoes

1 red bell pepper

300 g orzo

500 ml of vegetable stock

2 bay leaves

Fresh thyme

Cayenne pepper

Dried oregano

Dried basil

Sea salt

Black pepper

Olive oil

Fan of this recipe?

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Preparation

40

minus

Blanch, skin and coarsely chop tomatoes.
Use half of the tomatoes for the tomato sauce.
Heat 1 tbsp olive oil in a pan, add half the tomatoes, along with 1/2 tsp cayenne pepper, 1/2 tsp oregano and 1/2 tsp basil.
Simmer for 15 minutes.
Place in a blender and blend until smooth.
Finely chop the garlic and onion.
Heat 1 tbsp oil in a large pan with a lid.
Add the orzo and roast gently for 1 to 2 minutes until the orzo turns a light brown color.
Add 500 ml of vegetable broth. You can use fresh stock or dissolve a stock cube in boiling water.
Now add the tomato sauce, sliced tomatoes, half-dried tomatoes, bell bell pepper, garlic, onion, a few sprigs of fresh thyme and 2 bay leaves.
Bring the risotto to a boil, lower the heat and continue to simmer until the broth has boiled away and the orzo is al dente.
Stir frequently.
If necessary, you can add a little more broth or water.
Season with salt and pepper.

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Watch the video

Blanch, skin and coarsely chop tomatoes.
Use half of the tomatoes for the tomato sauce.
Heat 1 tbsp olive oil in a pan, add half the tomatoes, along with 1/2 tsp cayenne pepper, 1/2 tsp oregano and 1/2 tsp basil.
Simmer for 15 minutes.
Place in a blender and blend until smooth.
Finely chop the garlic and onion.
Heat 1 tbsp oil in a large pan with a lid.
Add the orzo and roast gently for 1 to 2 minutes until the orzo turns a light brown color.
Add 500 ml of vegetable broth. You can use fresh stock or dissolve a stock cube in boiling water.
Now add the tomato sauce, sliced tomatoes, half-dried tomatoes, bell bell pepper, garlic, onion, a few sprigs of fresh thyme and 2 bay leaves.
Bring the risotto to a boil, lower the heat and continue to simmer until the broth has boiled away and the orzo is al dente.
Stir frequently.
If necessary, you can add a little more broth or water.
Season with salt and pepper.

Recipe for

4

person

persons

40

minutes

600 g San Marzano tomatoes

2 garlic cloves

1 small red onion

A handful of semi-dried tomatoes

1 red bell pepper

300 g orzo

500 ml of vegetable stock

2 bay leaves

Fresh thyme

Cayenne pepper

Dried oregano

Dried basil

Sea salt

Black pepper

Olive oil

Roadmap

Find out where your strawberries come from Discover where your berries come from Discover where your cherries come from Discover where your tomatoes come from Discover where your peppers come from Discover where your specialties come from

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