Go Back

Tomato Risotto

A creamy and flavorful Tomato Risotto that's perfect for cozy dinners and special occasions.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups Arborio rice
  • 4 cups vegetable broth
  • 1 cup canned crushed tomatoes
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 1/2 cup white wine optional
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh basil for garnish optional

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board
  • Serving bowls

Method
 

  1. In a pot, heat the vegetable broth over low heat.
  2. In a large pot, heat the olive oil over medium heat.
  3. Add the chopped onion and sauté until translucent, about 5 minutes.
  4. Stir in the minced garlic and cook for an additional minute.
  5. Add the Arborio rice to the pot, stirring to coat it with the oil.
  6. If using, pour in the white wine and let it simmer until mostly absorbed.
  7. Stir in the canned crushed tomatoes and mix well.
  8. Begin adding the warm broth, one ladle at a time, stirring frequently until absorbed.
  9. Once the rice is al dente and creamy, stir in the grated Parmesan cheese.

Notes

For extra creaminess, add a knob of butter at the end along with the cheese.