Tomato risotto

Risotto al pomodoro

Ciao a tutti! Today we are embarking on a culinary journey through the sun-kissed climes of Italy with our tomato risotto. This aromatic dish combines the velvety texture of risotto with the intense freshness of sun-ripened tomatoes.

Recipes with tomatoes

Preparing this risotto requires a little patience and attention to detail. Arborio rice is cooked slowly with the constant addition of vegetable broth until it reaches the perfect consistency. The sunny color and incomparable taste come from the addition of sun-ripened tomatoes, which give the risotto a fruity note. You will feel the warm rays of Italian sunshine on your tongue with every spoonful of tomato risotto. This dish is a culinary delight and a tribute to the freshness and variety of Mediterranean cuisine.

4.51 from 238 ratings
RECIPE BY Jessica | Chef & Author
A fresh risotto made from sun-ripened tomatoes!
Ingredients list
Difficulty: easy
Cost: low
Calories: 113kcal
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Difficulty: easy
Cost: low
Calories: 113kcal
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
The links of the cooking equipment are affiliate links. As an Amazon Associate, we earn from qualified purchases.
  • Peel and finely chop the onion. Heat some olive oil in a large pan and sauté the onion in it over a gentle heat for about 10 minutes until translucent.
    1 onion
  • Add the rice and stir-fry for 1 minute. Deglaze with a ladle of vegetable broth and reduce heat. Simmer until all the liquid has been absorbed.
    400 g risotto rice, 1,5 l vegetable broth
  • Add the chopped tomatoes and the sugar and mix everything thoroughly.
    400 g chopped tomatoes, 1 tsp sugar
  • Then keep adding a little broth and stir constantly. Once the liquid is almost completely absorbed, repeat the process. This should take about 30 minutes in total. The rice should be tender but still somewhat firm to the bite.
  • Remove the pot from the heat. Stir in the grated parmesan, the butter and a pinch of salt.
    20 g butter, 50 g parmesan cheese
  • Arrange the risotto in bowls or deep plates, sprinkle with chopped basil and serve hot.
    Buon appetito!
Calories: 113kcal (6%)Carbohydrates: 14.5g (5%)Protein: 3.6g (7%)Fat: 4.4g (7%)

Similar recipes to tomato risotto

Leave a Comment