Angelica’s favorite dish – a vegeterian risotto

23.09.2016 Posted in Red Cooking, Red Writing No Comments

Creamy Tomato RisottoSome of the Ingredients - Creamy Tomato Risotto

As you know my biography of Angelica Balabanoff ‘The Strange Comrade Balabanoof: The Life of a Communist Rebel‘ has been published in June by McFarland Publishers. To celebrate the launch of the book I decided to devote my blog to Angelica’s lifestyle, friends and recipes. Angelica was not much of a cook. In fact food was of little interest to her. She was also a vegeterian. I will devote today’s blog to Angelica’s favorite dish – a vegeterian risotto which her Italian friends Maria and Ivan Matteo Lombardo cooked for her when she visited them in Milan. Risotto is a popular versatile dish easy to make. No wonder that Angelica loved it. The creamy tomato risotto, which I tried to make yesterday, brings together the favorite Mediterranean ingredients. Adding the liquid from the tomatoes to the vegetarian stock underscores the flavor of the fresh tomatoes added at the very end. This is delicious made with any ripe red (or orange) tomatoes.


400g can chopped tomato

1l vegetable stock

knob of butter

1 tbsp olive oil

onion, finely chopped

2 garlic clove, finely chopped

rosemary  sprig, finely chopped

250g risotto rice

300g cherry tomato, halved

small pack basil, roughly torn

4 tbsp grated Parmesan

Creamy Tomato RisottoServes 4 / Preparation time 10 mins / cooking time 40 min

  1. Tip the chopped tomatoes and half the stock into a food processor and pulse until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat.
  2. Meanwhile, place the butter and oil in the base of a large saucepan and heat gently until the butter has melted. Add the onion and gently cook for 6-8 mins until softened. Stir in the garlic and rosemary, then cook for 1 min more. Add the rice and cook, stirring, for 1 min.
  3. 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. After you have added half the stock, add the cherry tomatoes. After 20-25 mins, the rice should be creamy and tender, the cherry tomatoes softened and all of the stock should be used up.
  4. Cover and leave for 1 min, then stir in the basil. Serve sprinkled with Parmesan and a good grinding of black pepper.

Easy, simple, delicious! Please share with us your favorite vegeterian risotto recipe.

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To know more about Angelica go to the page about Angelica

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