Risotto Napoletana
Indulge in the rich, comforting flavors of Risotto Napoletana, a hearty Italian dish that brings the essence of Naples to your table. This creamy Arborio rice dish is elevated with sweet cherry tomatoes, tangy tomato passata, and a splash of dry white wine, creating a perfect harmony of flavors. Slowly cooked in hot vegetable stock, the risotto achieves its signature velvety texture, while freshly grated Parmesan cheese and fragrant basil leaves add layers of depth and aroma. With just the right balance of garlic and onion for a savory base, this vibrant dish is an ideal vegetarian centerpiece that’s both elegant and satisfying. Perfect for a cozy dinner or an authentic Italian feast, Risotto Napoletana is your go-to recipe for comfort and sophistication.
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Recipe Information
Ingredients
- 300 g Arborio rice
- 3 tbsp Olive oil
- 30 g Unsalted butter
- 1 medium Yellow onion, finely chopped
- 2 cloves Garlic cloves, minced
- 250 g Cherry tomatoes, halved
- 200 ml Tomato passata (pureed tomatoes)
- 1 liter Vegetable stock, hot
- 100 ml Dry white wine
- 50 g Grated Parmesan cheese
- 10 leaves Fresh basil leaves, chopped
- to taste Salt
- to taste Black pepper, freshly ground
Instructions
Heat 2 tablespoons of olive oil and the butter in a large, deep skillet or saucepan over medium heat.
Add the chopped onion and minced garlic, and sauté for 5 minutes until the onion becomes translucent.
Stir in the Arborio rice and toast it in the pan for 2 minutes until the edges of the grains become slightly translucent.
Pour in the white wine and simmer, stirring constantly, until the liquid has mostly evaporated.
Add the halved cherry tomatoes to the skillet and cook for 2 minutes while stirring gently.
Mix the tomato passata into the rice, and then ladle in 1 cup of hot vegetable stock. Stir continuously and allow the liquid to be absorbed before adding more stock.
Continue adding the stock, one ladle at a time, stirring frequently, until the rice is creamy and cooked through but still slightly firm to the bite. This process should take about 18-20 minutes.
Once the rice is cooked, remove the pan from the heat. Stir in the Parmesan cheese, chopped fresh basil, and the remaining tablespoon of olive oil.
Season to taste with salt and freshly ground black pepper.
Cover the pan and let the risotto rest for 2 minutes before serving.
Serve the risotto immediately, garnished with additional basil leaves if desired.
Nutrition Facts
Calories |
1484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.1 g | 109% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 6844 mg | 298% | |
| Total Carbohydrate | 134.0 g | 49% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 27.1 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 740 mg | 57% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1996 mg | 42% | |
*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.
