Tomato risotto
This colorful risotto is equally comforting as it is bright in color and flavor. A delicious side or make it the star.
Servings: 2 - 4 (depending how served)
Calories: 530kcal
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Ingredients
- ½ onion medium
- 1 clove garlic
- 1 cup tomatoes see notes
- 1 tablespoon olive oil
- 1 tablespoon butter
- ¾ cup arborio rice
- ¼ cup white wine or vermouth
- 2 cups light stock vegetable or chicken, approximately (may not need all)
- ¼ cup grated parmesan approximately
- salt and pepper
Instructions
- Dice the onion in a relatively small dice and finely chop or crush the garlic. Peel and chop the tomatoes, removing any tough core, if using fresh or else chop if canned.
- Warm the oil and butter in a medium, wide pot/pan over a medium heat then add the onions. Cook for around 5 minutes until softened then add the garlic and rice. Meanwhile, gently warm the stock so you are adding it warm later.
- Toast the rice for a couple minutes, stirring to coat in the oil and butter, then add the wine/vermouth. Stir and cook until the liquid has been absorbed.
- Once the wine has absorbed, add the tomatoes and cook a minute or two until they thicken a little and reduce. Add some of the stock - enough to cover all of the rice and allow the rice to cook and absorb it. Season with salt and pepper as needed (if you use ready-made stock you may not need any, with homemade you may want some if you didn't season while making the stock).
- Add some more stock as the rice starts to show through and keep repeating until the rice is cooked to al dente (just cooked but with a little bite). Stir now and then, more towards the end, to save the rice sticking and so it cooks evenly.
- Once all of the liquid has been used and the rice is cooked, add the parmesan, then stir well.
Video
Notes
I recommend using tomato passata here for flavor and ease, but you could also use canned or fresh tomatoes. If using canned, be sure to remove and skins and touch areas. Only use fresh if you are sure they are really ripe, flavorful tomatoes and then similarly remove skin and core. For both, blend the tomatoes before using in this dish.
This would serve 2 as a main, and up to 4 as a smaller side. Nutritional info is if serving 2, and as always, is approximate.
Nutrition
Calories: 530kcal | Carbohydrates: 71g | Protein: 15g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 347mg | Potassium: 536mg | Fiber: 4g | Sugar: 4g | Vitamin A: 917IU | Vitamin C: 13mg | Calcium: 145mg | Iron: 4mg
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