Tomato risotto recipe
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Unrated
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
2 portion
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Calories
734 kcal
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Course
Main Course
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Cuisine
Italian
Tomato risotto recipe
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 2 tablespoon olive oil
- 1 onion diced, whole
- 2 garlic roasted cloves
- 1 cup arborio rice
- 1 cup tomato passata tomato purée
- 4 cups vegetable broth or chicken broth
- 2 tbsp butter
- 1/2 cup Parmesan Cheese grated
- salt to taste
- black pepper to taste
Instructions
- Start by heating the broth in a large pot, and keep it hot over low heat.
- Heat a few tablespoons of olive oil in a pot over medium heat. Add finely diced onion and cook for 5-7 minutes until softened.
- Add garlic and cook for 1 more minute.
- Stir in the risotto rice and toast for 2-3 minutes.
- Pour in tomato passata and simmer for 3 minutes.
- Begin adding warmed broth, a ladleful at a time, stirring constantly and allowing liquid to absorb before adding more.
- Cook for 20-25 minutes total, adding broth as needed, until rice is plump and tender but still chewy in the center.
- Remove from heat and stir in the butter and grated Parmesan cheese. (mantecatura)
- Taste and season with salt and pepper as needed.
- Let the risotto rest for a couple of minutes before serving.
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