Tomato Risotto Risotto Al Pomodoro
Indulge in the rich, comforting flavors of this Tomato Risotto, or Risotto al Pomodoro—a classic Italian dish that marries the creaminess of Arborio rice with the tangy brightness of tomatoes. This recipe features layers of flavor built from sautéed onions and garlic, a splash of dry white wine, robust tomato paste, and sweet diced tomatoes, all simmered to perfection with warm vegetable or chicken stock. Finished with Parmesan cheese, fresh basil, and a touch of butter, this risotto is irresistibly creamy and packed with umami in every bite. Ideal for a cozy dinner or an elegant meal, this one-pot masterpiece is both satisfying and simple to prepare. Serve it piping hot with an extra sprinkle of cheese and fresh basil for a stunning presentation that’s sure to impress. Perfect for lovers of Italian cuisine, this risotto recipe is a celebration of fresh, bold ingredients cooked with time-honored techniques.
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Recipe Information
Ingredients
- 1.5 cups arborio rice
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 14-ounce can canned diced tomatoes (or crushed tomatoes)
- 4 cups vegetable or chicken stock, warmed
- 0.5 cup dry white wine
- 0.75 cup Parmesan cheese, grated
- 0.25 cup fresh basil leaves, chopped
- to taste salt
- to taste black pepper
Instructions
Heat the vegetable or chicken stock in a saucepan and keep it warm on low heat. This step is crucial as hot stock ensures the risotto cooks evenly.
In a large, heavy-bottomed skillet or pot, heat the olive oil and 1 tablespoon of butter over medium heat.
Add the chopped onion and sauté until softened and translucent, about 4-5 minutes.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
Add the Arborio rice to the pan and stir for 1-2 minutes until the grains are lightly toasted and coated in the oil and butter.
Deglaze the pan by adding the white wine, stirring constantly. Allow the wine to cook off until it's mostly absorbed by the rice.
Reduce the heat to medium-low and stir in the tomato paste and canned diced tomatoes. Mix well to combine.
Begin adding the warm stock, one ladleful (about 1/2 cup) at a time, to the rice mixture. Stir frequently, allowing the liquid to absorb before adding more stock. Repeat this process until the rice is creamy and cooked to al dente, which should take about 18-20 minutes.
Once the rice is cooked, remove the skillet from heat and stir in the Parmesan cheese, remaining 1 tablespoon of butter, and chopped fresh basil. Mix until the cheese is melted and the risotto is creamy.
Season with salt and freshly ground black pepper to taste.
Ladle the risotto into bowls and serve immediately with an extra sprinkle of Parmesan and a garnish of fresh basil on top.
Nutrition Facts
Calories |
519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1161 mg | 50% | |
| Total Carbohydrate | 72.4 g | 26% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 6.7 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 479 mg | 10% | |
*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.
