Tomato And Parmesan Risotto Recipe

Name: Tomato And Parmesan Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups low-sodium chicken broth; 2 Tbsp. extra-virgin olive oil, plus more for drizzling; 1 medium onion, finely chopped; 3 garlic cloves, thinly sliced; 1 Tbsp. tomato paste; 2 cups cherry tomatoes; 1/4 tsp. freshly grated nutmeg (optional); 1 cup arborio or carnaroli rice; Kosher salt; 2 Tbsp. unsalted butter; 2 oz. finely grated Parmesan (about 1 cup), plus more shaved for serving; Freshly ground black pepper

Servings: persons

5 cups low-sodium chicken broth
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 medium onion, finely chopped
3 garlic cloves, thinly sliced
1 Tbsp. tomato paste
2 cups cherry tomatoes
1/4 tsp. freshly grated nutmeg (optional)
1 cup arborio or carnaroli rice
Kosher salt
2 Tbsp. unsalted butter
2 oz. finely grated Parmesan (about 1 cup), plus more shaved for serving
Freshly ground black pepper

1
Bring broth to a simmer in a medium saucepan; keep warm over medium-low heat until ready to use.
2
Meanwhile, heat 2 Tbsp. oil in a large saucepan over medium. Add onion and cook, stirring often, until golden and very soft, 8-10 minutes. Add garlic and cook, stirring, until softened, about 1 minute. Add tomato paste and cook, stirring often, until it darkens slightly and begins to stick to pan, about 2 minutes. Add tomatoes and nutmeg, if using, and cook, stirring occasionally, until some of the tomatoes begin to burst, about 2 minutes.
3
Stir in rice; season with salt, and reduce heat to medium-low. Cook, stirring, until some grains are translucent, about 3 minutes. Ladle in 2 cups broth and simmer, stirring frequently, until completely absorbed, 8-10 minutes. Ladle in another 2 cups broth and continue to cook, stirring frequently, until rice is cooked through and most of the broth is absorbed, 12-15 minutes.
4
Add butter, 2 oz. Parmesan, and remaining 1 cup broth and cook, stirring constantly, until risotto is very creamy looking, about 4 minutes. Taste and season with more salt if needed. Divide risotto among bowls. Top with shaved Parmesan and lots of pepper and drizzle with more oil.

981

kcal

Calories

Fat

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 12 ingredients. The key ingredients include: 5 cups low-sodium chicken broth, 2 Tbsp. extra-virgin olive oil, plus more for drizzling, 1 medium onion, finely chopped, 3 garlic cloves, thinly sliced, and more.

Yes, Tomato And Parmesan Risotto falls under the Soups & Stews 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.

Tomato And Parmesan Risotto

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