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Risotto Marinara
Creamy risotto marinara is a meal that is both filling and satisfying. Indulge in the flavors of rich and velvety risotto combined with aromatic marinara sauce.
Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings: 4 serves
Calories: 362 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
For the marinara sauce
- 1 teaspoons extra virgin olive oil
- 1 small (120 grams, 4.23 ounces) brown onion finely chopped
- 2-3 garlic cloves diced or grated
- 200 grams (7 ounces) canned diced tomatoes
- 1 teaspoon dried basil leaves or more if desired
- 1 teaspoon dried oregano or more if desired
- 1 teaspoon white sugar or to taste
- 1 small red chilli finely sliced, optional
- salt and pepper to taste
For the rice
- 3 tablespoons (45 grams, 1.58 ounces) butter
- 1 cup (195 grams, 6.88 ounces) arborio rice
- ½ cup (125 ml/grams, 4.41 ounces) white wine
- 3 cups (750 ml/grams, 26.45 ounces) chicken stock (or vegetable stock, slightly heated
- 3 tablespoons (20 grams, 0.71 ounces) parmesan cheese grated
Instructions
For the marinara sauce
- Heat extra virgin olive oil in a medium sized saucepan. Once hot, add the chopped brown onion and saute for 3 to 4 minutes or until the onions are translucent and soft.
- Add the garlic and cook for a further 1 to 2 minutes.
- Add the canned diced tomatoes, dried basil leaves, oregano, sugar and red chilli (if using) and stir together. Turn the heat to high and bring to a boil.
- Once at a boil, reduce the heat to bring the mixture to a simmer. Simmer for 10 to 15 minutes or until the sauce has a thick and creamy consistency.
- Season with salt and pepper. Set aside.
Cup of Yum
For the rice
- In a wide medium sized saucepan, saute 2 tablespoons of butter and arborio rice until the rice is lightly golden brown.
- Add the white wine and cook until almost all the liquid is gone from the saucepan. Then add the marinara sauce.
- Over low to medium heat, add about ½ cup (125 ml) of stock to the rice mixture. Gently stir the rice through the mixture constantly until almost all the liquid has absorbed. Repeat until all the stock has been used up and the rice is soft and tender.
- Remove rice from heat, mix through the grated parmesan cheese, remaining butter, and salt and pepper to taste.
- Allow the rice to sit for 1 to 2 minutes with a lid on, then serve.
Nutrition Information
Serving
1 serve
Calories
362kcal
(18%)
Carbohydrates
50g
(17%)
Protein
7g
(14%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
28mg
(9%)
Sodium
285mg
(12%)
Potassium
80mg
(2%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 4serves
Amount Per Serving
Calories 362
% Daily Value*
| Serving | 1 serve | |
| Calories | 362kcal | 18% |
| Carbohydrates | 50g | 17% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 28mg | 9% |
| Sodium | 285mg | 12% |
| Potassium | 80mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.