Tomato Risotto
Sweet, tangy tomatoes add contrast to creamy rice in this tomato risotto recipe. Fresh basil adds loads of summery aroma, even if you make the recipe using supermarket cherry tomatoes (or even canned ones) in winter.
Servings: 4
Ingredients
- 6 cups vegetable broth or chicken stock
- 2 tablespoons extra virgin olive oil, plus extra for serving
- 1 small yellow onion, diced
- 1 tablespoon tomato paste
- 1 1/2 cups Arborio rice or Carnaroli rice(300g)
- 2 garlic cloves, minced
- Red pepper flakes, optional
- 1 pound cherry tomatoes or tomatoes, diced, divided (454g)
- 1/2 cup dry white wine (120ml)
- 1/2 cup grated Parmesan cheese, plus extra for serving(50g)
- 1 tablespoon unsalted butter
- 1 bunch fresh basil fresh basil leaves, roughly torn
Instructions
- Heat the broth. Add the broth or stock to a small saucepan and place over medium-low heat. Let it warm up while preparing the other ingredients. Don't let it boil; keep it just below a simmer.
- Sauté the onion. Heat the olive oil in a deep skillet or heavy-bottomed sauté pan over medium heat. Once the oil begins to shimmer, add the onion. Cook for 3 minutes, stirring occasionally with a wooden spoon, until the onions have softened slightly. Add the tomato paste, and continue cooking until the onions are soft and translucent, about 3 minutes longer.
- Toast the rice. Add the rice to the pan. Cook, stirring, until the rice looks translucent and it begins to crackle, 1 to 2 minutes. Add the garlic and red pepper flakes, and cook until fragrant, about 30 seconds.
- Deglaze the pan. Add half of the tomatoes and pour in the white wine. Cook, stirring constantly, until most of the liquid has been absorbed, about 5 minutes.
- Make the risotto. Add a ladleful (about 3/4 cup) of the hot broth, and keep stirring until it is completely absorbed. Add another ladleful of broth and continue cooking, stirring regularly, until all of the broth has been absorbed. Keep adding stock a ladleful at a time, stirring continuously, until the rice is creamy and al dente, and most of the stock has been used. After about 15 minutes of cooking the rice, begin tasting for doneness. Al dente rice should be tender but still firm in the center, without graininess. As soon as the rice is al dente, or about 25 minutes, take the pan off the heat.
- Finish and serve. Remove the pan from the heat. Stir in the Parmesan cheese, butter, basil leaves, and another splash of broth to loosen the mixture. The risotto should be creamy and flowy. Taste and adjust salt and pepper. Spoon the risotto into bowls and top with the remaining tomatoes. Garnish with more Parmesan cheese and a drizzle of extra virgin olive oil. Serve immediately.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.
- To use canned tomatoes: In this case, use the entire 14-ounce can of diced tomatoes along with the wine instead of cooking half and saving the other half for the garnish. For a smokier flavor, try fire-roasted diced tomatoes
Nutrition
Calories: 487.7kcal | Carbohydrates: 74.6g | Protein: 10.3g | Fat: 13.9g | Saturated Fat: 4.8g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 6.8g | Trans Fat: 0.1g | Cholesterol: 18.4mg | Sodium: 1677mg | Potassium: 442mg | Fiber: 3.6g | Sugar: 7.8g | Vitamin A: 1668.1IU | Vitamin C: 29.6mg | Calcium: 142.9mg | Iron: 4.4mg
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