Tomato Risotto with Eggs and Lettuce

Recipe Tomato Risotto with Eggs and Lettuce

A good harmony of the acidity of tomato and gentle sweetness of the egg! Tear lettuce into somewhat large pieces to give more texture. A few finishing drops of sesame oil will enhance the flavor.
Lightly rinse cooked rice and drain in a sieve. Hull tomatoes and cut into 1cm(0.4 inch) cubes. Tear lettuce into bite-size pieces. Beat egg well but not to froth.

Step 1

Heat ingredients in a pot over medium heat. When it reaches a boil, add rice. Stir occasionally. When it boils again, add tomato and lettuce. Season with salt and pepper.

Step 2

When it starts to boil again, swirl in the beaten eggs. Stir lightly and turn off the heat. Cover the pan with a lid and let it sit for 1 minute.

Step 3

Serve in a bowl. Add drops of sesame oil if desired.

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