Italian Tomato Risotto Recipe
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
5 mins
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Total Time
25 mins
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Servings
4
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Calories
460 kcal
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Course
Main Course
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Cuisine
Italian
Italian Tomato Risotto Recipe
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Tomato risotto is a traditional dish of Italian home cooking. It's a very easy, but tasty and flavorful dish. Risotto al pomodoro is an excellent recipe for family lunches or quick dinners because the ingredients are usually already in the pantry.Rice, peeled tomatoes, vegetable broth, basil and parmigiano reggiano cheese, all quality Mediterranean products. This is a recipe that we often make for everyday meals, just like pasta with tomato sauce.
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Ingredients
- 350 g rice ¾ pound, Carnaroli or Arborio
- 1 onion small
- 400 g tomatoes ~1 pound, San Marzano peeled
- 1 liter vegetable broth ~4 cups
- 30 g butter ¼ stick, unsulted
- 1 tablespoon olive oil extra virgin
- 3 tablespoons parmigiano reggiano grated
- 10 leaves fresh basil + more for decoration
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Instructions
- Prepare a vegetable broth with carrots, onions, celery, potatoes and various flavorings. You can also prepare the broth 1 or 2 days in advance and store it in the refrigerator. When it's ready, put the broth on low heat and let it simmer while you wait to use it. The broth should be hot.
- Chop the onion finely.
- Pour the extra virgin oil into a large saucepan. Sauté the chopped onion over a low heat for about 2-3 minutes, until it becomes glassy. Be careful not to let the onion burn or the risotto will become bitter.
- Once the onion is golden, add the rice and toast over medium heat for a few minutes, stirring occasionally.
- Add a ladle of hot vegetable broth and stir.
- Now add the peeled tomatoes with all their juice.
- Mash the tomatoes with the wooden spoon so that they are crushed as much as possible.
- Stir well and add another ladle of broth.
- Cook the tomato risotto over medium heat, without a lid, stirring occasionally. Carnaroli rice cooks in 18 minutes from toasting. We recommend that you TASTE the risotto to check if it's done. If it's too dry, add a little broth. Adjust salt to taste.
- When almost cooked, add the chopped basil.
- Remove the saucepan from the heat. Add the butter and grated Parmigiano Reggiano and stir.MANTECATURA: This step is called Mantecatura. As with all risottos, the moment of mantecatura is crucial. When cooked, the risotto must be "soft", not too dry, when you remove it from the heat. So add butter and Parmigiano. Stir and serve.
- Serve the Tomato Risotto hot garnished with a few whole basil leaves.
Nutrition Information
Show Details
Serving
100g
Calories
460kcal
(23%)
Carbohydrates
80g
(27%)
Protein
9g
(18%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
19mg
(6%)
Sodium
1112mg
(46%)
Potassium
387mg
(11%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
1645IU
(33%)
Vitamin C
16mg
(18%)
Calcium
89mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 460kcal | 23% |
| Carbohydrates | 80g | 27% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 19mg | 6% |
| Sodium | 1112mg | 46% |
| Potassium | 387mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1645IU | 33% |
| Vitamin C | 16mg | 18% |
| Calcium | 89mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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