Tomato Risotto (Risotto Al Pomodoro) Recipe

Name: Tomato Risotto (Risotto Al Pomodoro)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups vegetable stock; 1/4 cup unsalted butter; 1 tablespoon extra virgin olive oil; 8 shallots, finely chopped; 4 garlic cloves, crushed; 1 1/2 cups arborio rice; 1/3 cup white wine; 8 tomatoes, seeded and coarsley chopped; 1 1/2 cups parmesan cheese, grated; 1/2 cup fresh basil leaf, torn; sea salt; black pepper

Servings: persons

4 cups vegetable stock
1/4 cup unsalted butter
1 tablespoon extra virgin olive oil
8 shallots, finely chopped
4 garlic cloves, crushed
1 1/2 cups arborio rice
1/3 cup white wine
8 tomatoes, seeded and coarsley chopped
1 1/2 cups parmesan cheese, grated
1/2 cup fresh basil leaf, torn
sea salt
black pepper

1
Heat the stock in a saucepan until almost boiling, then reduce heat until barely simmering to keep it hot.
2
Heat the butter and oil in a deep skillet or heavy bottomed saucepan over medium heat.
3
Add the shallots and cook for 1-2 minutes, until soft but not browned.
4
Add the garlic.
5
Add the rice and stir with a wooden spoon until the grains are well coated and glistening, about 1 minute.
6
Pour in the wine and stir until it has been completely absorbed.
7
Add 1 ladle of hot stock and simmer, stirring until it has been absorbed.
8
Repeat.
9
After 10 minutes, add the tomatoes. Continue to add the stock at intervals stirring as before, until the liquid has been absorbed and the tomatoes and rice are tender, but still firm.
10
Reserve the last ladle of stock.
11
Add the reserved stock, parmesan, basil, salt and pepper.
12
Mix well.
13
Remove from heat, cover and let rest for 2 minutes.
14
Sprinkle with additional parmesan when serving.

752

kcal

Calories

Fat

101

Carbs

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 4 cups vegetable stock, 1/4 cup unsalted butter, 1 tablespoon extra virgin olive oil, 8 shallots, finely chopped, and more.

Yes, Tomato Risotto (Risotto Al Pomodoro) 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 Risotto (Risotto Al Pomodoro)

How did you like this recipe?

Frequently Asked Questions