Tomato and Parmesan Risotto
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr
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Total Time
1 hr 5 mins
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Servings
6 servings
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Calories
365 kcal
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Course
Main Course
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Cuisine
Italian
Tomato and Parmesan Risotto
Description
This risotto begins by warming stock and water, which is added gradually to Arborio rice. Butter and minced garlic are gently sautéed to build flavor, then rice is toasted briefly before deglazing with white wine. Tomato puree enriches the dish with sweet acidity, stirred until mostly absorbed. The slow addition of warm stock encourages the rice to release starch, creating the dish’s signature creamy texture while maintaining slight bite.
Once fully cooked, Parmesan cheese is folded in along with seasoning of salt and black pepper, imparting depth and smoothness. The risotto’s final texture should be tender without mushiness. The balance of tomato and cheese flavors allows this dish to be served alone or alongside grilled meats or roasted vegetables.
The method requires patient stirring and attentive liquid addition but rewards with a rich, flavorful risotto that highlights the tomato’s brightness and Parmesan’s umami. Serving with extra Parmesan provides an option to enhance richness at the table.
Ingredients
- 4 cups vegetable stock or chicken stock
- 4 cups water
- 3 Tbsp butter unsalted
- 4 cloves garlic minced
- 2 cups arborio rice
- 1/2 cup white wine
- 1 cup tomato puree canned, or fresh
- 1/2 cup Parmesan Cheese shaved or shredded, plus more for serving
- salt to taste
- black pepper to taste
Instructions
- Heat the stock and water in a saucepan and keep it warm or just barely simmering while you start the risotto.
- Melt the butter in a large heavy bottomed pot over medium/low heat.
- Add the minced garlic and sautee for a minute or two until fragrant.
- Add the rice, and stir together well.
- Add the white wine, stir, and allow the mixture to come to a simmer for a minute or two (keep stirring) until the liquid is mostly absorbed.
- Add the tomato puree, and stir again until mostly absorbed.
- Then start adding the stock/water mixture, a couple ladle-fuls at a time, stirring frequently. Add more liquid when the rice has mostly absorbed what's in the pot.
- When the risotto is fully cooked (it should be soft but not super mushy), and the liquid has been mostly absorbed (you may or may not need to use all of the liquid you heated up in your saucepan), take it off the heat and stir in the parmesan cheese, along with salt and black pepper to taste.
- Serve with more parmesan cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Calories | 365kcal | 18% |
| Carbohydrates | 60g | 20% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 21mg | 7% |
| Sodium | 783mg | 33% |
| Potassium | 274mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 797IU | 16% |
| Vitamin C | 5mg | 6% |
| Calcium | 120mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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