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
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

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.

478

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Tomato and Wine Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions