Tomato Risotto

Name: Tomato Risotto
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4 people
Ingredients: 2 ½ cups chicken stock (or vegetable stock); 10 ounces Delallo San Marzano Tomatoes, crushed; 2 tablespoons olive oil; 2 shallots, diced; 1 ½ cups shredded zucchini; 4 cloves garlic, roughly chopped; 1 cup Delallo Arborio rice; ½ cup dry white wine (anything but an oaky chardonnay); ½ cup Parmesan Cheese; ¼ cup mascarpone cheese; kosher salt and tons of freshly cracked black pepper; Fresh basil to garnish

User Reviews

4.8

15 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings
4 people
Calories
476 kcal
Course
Side Dish, Main Course
Cuisine
Italian

Tomato Risotto

Demi Owens

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One of my favorite risottos loaded with tomatoes, zucchini, cheese and basil - it feels like summer but you can make it any time of the year!!

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Ingredients

Servings

2 ½ cups chicken stock (or vegetable stock)
10 ounces Delallo San Marzano Tomatoes, crushed
2 tablespoons olive oil
2 shallots, diced
1 ½ cups shredded zucchini
4 cloves garlic, roughly chopped
1 cup Delallo Arborio rice
½ cup dry white wine (anything but an oaky chardonnay)
½ cup Parmesan Cheese
¼ cup mascarpone cheese
kosher salt and tons of freshly cracked black pepper
Fresh basil to garnish

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Instructions

In a medium saucepan, combine the stock and tomatoes and heat over low heat until just warmed through.
Heat the olive oil in a large skillet over medium high heat. Add the shallot and sauté until translucent. Add the zucchini and garlic and cook until softened. Add the Arborio rice to the skillet, making sure to stir it around in the olive oil so that each granule is coated with it, and toast it for about 90 seconds
Add the white wine and stir the rice until all the wine has been absorbed and then start adding the stock mixture ½ cup at a time, making sure not to add more until the previous addition has been absorbed
Once the rice is just tender, add the cheese and combine. Remove from heat and season with salt and pepper. Serve with basil and cheese on top.

Notes

I highly recommend true San Marzano tomatoes for this recipe to achieve the best taste.

Nutrition Information

Show Details

Calories 476kcal (24%) Carbohydrates 56g (19%) Protein 15g (30%) Fat 19g (29%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Cholesterol 27mg (9%) Sodium 524mg (22%) Potassium 611mg (17%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 545IU (11%) Vitamin C 17mg (19%) Calcium 218mg (22%) Iron 4mg (22%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 476 kcal

% Daily Value*

Calories	476kcal	24%
Carbohydrates	56g	19%
Protein	15g	30%
Fat	19g	29%
Saturated Fat	8g	40%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	7g	35%
Cholesterol	27mg	9%
Sodium	524mg	22%
Potassium	611mg	13%
Fiber	4g	16%
Sugar	8g	16%
Vitamin A	545IU	11%
Vitamin C	17mg	19%
Calcium	218mg	22%
Iron	4mg	22%