Tomato and Wine Risotto Recipe

Name: Tomato and Wine Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 4 tablespoons olive oil, divided; 14 lb pancetta, diced; 1 red onion, minced; 1 ½ cups arborio rice or 1 ½ cups carnaroli rice; 2 cups dry red wine (such as a Primitivo); 1 pinch salt; 1 pinch black pepper; 4 -5 cups tomato juice, heated; ½ cup grated asiago cheese; ¼ cup minced basil leaves

Servings: persons

4 tablespoons olive oil, divided
14 lb pancetta, diced
1 red onion, minced
1 ½ cups arborio rice or 1 ½ cups carnaroli rice
2 cups dry red wine (such as a Primitivo)
1 pinch salt
1 pinch black pepper
4 -5 cups tomato juice, heated
½ cup grated asiago cheese
¼ cup minced basil leaves

1
Heat 1 tbsp oil over medium-high heat.
2
Add pancetta and cook until crispy.
3
Remove pancetta with a slotted spoon, reserving fat.
4
Add 3 tbsp oil to pan.
5
Add onion and sweat until limp.
6
Add rice and stir until well coated and rice is opaque.
7
Add wine and stir constantly until the liquid is nearly fully absorbed.
8
Add tomato juice, 1 cup at a time, stirring constantly.
9
When the liquid is nearly fully absorbed, add the next cup.
10
Continue cooking and stirring until rice is al dente - just barely tender - and the sauce is thick and creamy.
11
Add Asiago cheese and basil.
12
Stir well and serve.
13
Garnish with pancetta, a few shavings of Asiago and a small sprig of basil.

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: 4 tablespoons olive oil, divided, 14 lb pancetta, diced, 1 red onion, minced, 1 ½ cups arborio rice or 1 ½ cups carnaroli rice, and more.

Yes, Tomato and Wine Risotto falls under the General 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 Wine Risotto

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