Heirloom Tomato Risotto
Indulge in the vibrant, summery flavors of Heirloom Tomato Risotto—a creamy, Italian-inspired dish that highlights the natural sweetness and vivid colors of heirloom tomatoes. This recipe combines tender Arborio rice with a medley of fresh ingredients, including fragrant basil, zesty lemon, and velvety Parmigiano-Reggiano cheese. Slowly simmered with warm stock and a splash of dry white wine, the risotto achieves a luxurious, silky texture while the addition of ripe, juicy tomatoes infuses every bite with garden-fresh flavor. Perfect for a sophisticated dinner or a comforting weeknight meal, this heirloom tomato risotto is best served hot and crowned with fresh basil for an extra touch of elegance.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 3 large Heirloom tomatoes
- 5 cups Chicken or vegetable stock
- 0.5 cups Dry white wine
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 small Shallots
- 2 medium Garlic cloves
- 0.75 cups Parmigiano-Reggiano cheese (grated)
- 0.25 cups Fresh basil leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Lemon zest
Instructions
Begin by preparing the stock: heat the chicken or vegetable stock in a small saucepan over low heat, keeping it warm but not boiling.
Dice the heirloom tomatoes into small cubes, reserving any juice. Set aside.
Finely chop the shallots and mince the garlic cloves.
In a large, heavy-bottomed skillet or saucepan, heat the olive oil over medium heat. Add the chopped shallots and sauté for 2-3 minutes until they soften and become translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the Arborio rice to the pan, stirring frequently for about 2 minutes until the rice is lightly toasted and coated in oil.
Deglaze the pan by pouring in the white wine. Stir constantly until the wine is mostly absorbed by the rice.
Begin adding the warm stock one ladleful at a time, stirring frequently and allowing the liquid to absorb before adding the next ladle. Repeat this process until the rice is tender and creamy, about 20 minutes.
Halfway through the cooking process, stir in the diced heirloom tomatoes and their juices. Continue cooking as described above.
Once the rice is al dente and creamy, stir in the unsalted butter, grated Parmigiano-Reggiano cheese, and lemon zest. Mix well to combine.
Season with salt and black pepper to taste.
Serve hot, garnished with fresh basil leaves and additional grated cheese if desired.
Nutrition Facts
Calories |
553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 1824 mg | 79% | |
| Total Carbohydrate | 70.2 g | 26% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 6.0 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 235 mg | 18% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 566 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
