Roasted Tomato Risotto
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 20 mins
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Servings
4
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Calories
442 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian
Roasted Tomato Risotto
Description
This Roasted Tomato Risotto begins by roasting halved fresh tomatoes and garlic with olive oil, sugar, salt, and pepper until the tomatoes collapse and brown lightly, concentrating their flavor. These roasted tomatoes along with optional sun-dried tomatoes are blended with chicken or vegetable broth to create a flavorful cooking liquid.
Onions are softened in olive oil and butter, then arborio rice is toasted briefly before adding dry white wine and cooking it off. Warm tomato broth is added gradually while stirring to coax out the creamy starch from the rice. Fresh rosemary, salt, and pepper season the dish.
Mozzarella cubes are stirred in toward the end, melting slightly to add richness alongside freshly grated Parmesan. The risotto is served garnished with chopped fresh basil, delivering a smooth yet textured dish with pronounced roasted tomato depth.
Ingredients
- 1 pound tomatoes cut in half or leave whole if using cherry tomatoes PLUS 1/4 cup of sun-dried tomatoes packed in oil, drained and chopped (optional but highly recommended for added flavor, fresh whole
- 2 cloves garlic , peeled and halved
- 1/2 teaspoon sugar
- 2 tablespoons extra virgin olive oil
- 3 cups chicken broth or vegetable broth
- 1 yellow onion finely chopped, small
- 1 clove garlic , minced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 cup arborio rice or Carnaroli rice
- 1 1/2 teaspoons rosemary or 3/4 teaspoon dried, chopped, fresh
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 1/3 cup white wine dry
- 3 ounces mozzarella cheese cubed
- Parmesan Cheese freshly grated, for serving
- basil chopped fresh, for serving
Instructions
- Preheat the oven to 400 degrees F. Place the tomatoes and garlic in a bowl, sprinkle with the sugar and a touch of salt and freshly ground black pepper, drizzle with olive oil and toss to coat. Lay the tomatoes and garlic halves on a baking sheet and roast for about 40 minutes or until the skins of the tomatoes have collapsed and are just starting to brown.
- Place the roasted tomatoes and garlic and the sun-dried tomatoes in a blender along with the chicken stock and blend until smooth. Place this mixture in a medium stock pot, heat until hot and keep hot.
- Over medium-high heat, heat the olive oil and butter in a medium saucepan that is deep but narrow in diameter. Add the onions and cook until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute. Add the rice and seasonings, stir and cook for one minute. Add the white wine, bring to a boil, and boil until the wine is mostly evaporated, 2-3 minutes.
- Add about 1/4 of the hot tomato broth. Cook, stirring regularly, until most of the broth has evaporated, then continue adding the broth, 1/4 cup at a time, stirring regularly as the rice absorbs the broth (this will take 20-25 minutes). The rice will begin to swell and become creamy in texture. Stir in the mozzarella until melted and incorporated. Add salt and pepper to taste. If the rice is too dry, stir in a little extra hot chicken/vegetable broth.
- Serve immediately in wide bowls, sprinkled with freshly grated Parmesan cheese and chopped basil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 442 kcal
% Daily Value*
| Calories | 442kcal | 22% |
| Carbohydrates | 51g | 17% |
| Protein | 13g | 26% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 24mg | 8% |
| Sodium | 654mg | 27% |
| Potassium | 541mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1178IU | 24% |
| Vitamin C | 18mg | 20% |
| Calcium | 141mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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