Tomato Risotto
Indulge in the comforting flavors of this Tomato Risotto, a creamy and vibrant dish that perfectly balances the richness of Arborio rice with the fresh, tangy essence of tomatoes. Infused with the aromatic notes of garlic, onion, and a splash of white wine, this recipe creates a restaurant-quality risotto in just 45 minutes. The velvety consistency is achieved by stirring in warm vegetable broth gradually, while Parmesan cheese and a touch of butter elevate its creaminess to new heights. Finished with fresh basil for a burst of herbal brightness, this one-pot wonder is perfect for weeknight dinners or casual entertaining. Serve it as a sophisticated main or a satisfying side—either way, this tomato risotto is sure to impress!
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 2 cups Fresh tomatoes, diced
- 2 tablespoons Tomato paste
- 4 cups Vegetable broth
- 0.5 cup White wine
- 0.75 cup Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh basil, chopped
Instructions
In a medium saucepan, heat the vegetable broth over low heat. Keep it warm throughout the cooking process.
In a large skillet or pot, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the garlic and cook for an additional minute until fragrant.
Add the Arborio rice and cook, stirring frequently, for 2-3 minutes or until the edges of the rice are translucent.
Pour in the white wine and stir until it's mostly absorbed by the rice.
Stir in the diced tomatoes and tomato paste, cooking for another 2-3 minutes.
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more. Repeat until the rice is cooked al dente and creamy, about 18-20 minutes.
Once the rice is tender, remove the skillet from heat and stir in the remaining tablespoon of butter and the grated Parmesan cheese until well combined and creamy.
Season with salt and black pepper to taste.
Garnish with fresh basil before serving and enjoy your tomato risotto.
Nutrition Facts
Calories |
1686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.9 g | 101% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 5813 mg | 253% | |
| Total Carbohydrate | 176.3 g | 64% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 30.6 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1107 mg | 85% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3114 mg | 66% | |
*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.
