Roasted Tomato Risotto Recipe

Name: Roasted Tomato Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 6 cups chicken stock, preferably homemade; 1 1/2 tablespoons extra-virgin olive oil; 1 onion, cut into 1/3-inch dice; 1 1/2 cups arborio rice (10 ounces); 3 Roasted Tomato Halves, coarsely chopped; 4 Roasted Garlic Cloves; 1 tablespoon unsalted butter; 1/4 cup freshly grated Parmesan cheese; Salt; Freshly ground pepper

Servings: persons

6 cups chicken stock, preferably homemade
1 1/2 tablespoons extra-virgin olive oil
1 onion, cut into 1/3-inch dice
1 1/2 cups arborio rice (10 ounces)
3 Roasted Tomato Halves, coarsely chopped
4 Roasted Garlic Cloves
1 tablespoon unsalted butter
1/4 cup freshly grated Parmesan cheese
Salt
Freshly ground pepper

1
In a medium saucepan, bring the stock to a simmer; keep it at a bare simmer over low heat.
2
In a medium saucepan, warm the olive oil.
3
Add the onion and stir over moderate heat until softened.
4
Add the rice and cook for 1 minute, stirring to coat it with oil.
5
Add 1 cup of the hot stock to the rice and cook, stirring constantly, until almost all the stick has been absorbed.
6
Add the tomato halves, garlic and another cup of stock and cook, stirring until the stock is absorbed.
7
Continue to add hot stock, 1 cup at a time, stirring until it is absorbed before adding more.
8
The risotto is done when the grains are just tender and bound with a creamy sauce, about 25 minutes in all.
9
Stir in the butter and Parmesan, season with salt and pepper and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 cups chicken stock, preferably homemade, 1 1/2 tablespoons extra-virgin olive oil, 1 onion, cut into 1/3-inch dice, 1 1/2 cups arborio rice (10 ounces), and more.

Yes, Roasted Tomato Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Tomato Risotto

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