Tomato Risotto (Risotto al Pomodoro)

A classic Italian risotto made with fresh tomatoes, creating a creamy and flavorful dish. This recipe emphasizes the natural sweetness and acidity of tomatoes, resulting in a vibrant and satisfying meal.

Prep Time

15 minutes

Total Time

60 minutes

Calories

398 kcal

Difficulty

Medium

Equipment

6 items

Cost

£2.45/serving

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Mood:

Comfort Food•Light & Fresh•Healthy

Ingredients

Servings

6cupsvegetable broth(or chicken broth)

£1.20

2tablespoonsolive oil

£0.30

1mediumyellow onion, finely chopped

£0.30

2cloves garlic, minced

£0.15

11/2 cups Arborio rice

£1.50

0.5cupdry white wine(optional)

£1.50

1can crushed tomatoes(28 ounce)

£0.80

1can diced tomatoes, undrained(14.5 ounce)

£0.70

0.5cupgrated Parmesan cheese, plus more for serving

£2.00

2tablespoonsbutter

£0.25

0.3cupchopped fresh basil, plus more for garnish

£1.00

Salt and freshly ground black pepper to taste

£0.10

Total Cost

£9.80

£2.45 per serving

Instructions

1.
In a saucepan, heat the vegetable broth over low heat and keep warm.
2.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3.
Add the Arborio rice to the pot and toast for 2-3 minutes, stirring constantly, until the edges of the rice become translucent.
4.
If using, pour in the white wine and cook, stirring, until it is completely absorbed by the rice.
5.
Add the crushed tomatoes and diced tomatoes to the rice. Stir to combine.
6.
Begin adding the warm broth, one ladleful at a time, stirring constantly. Wait until the liquid is almost completely absorbed before adding the next ladleful. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente.
7.
Stir in the Parmesan cheese and butter until melted and well combined. Season with salt and pepper to taste.
8.
Remove from heat and stir in the chopped fresh basil.
9.
Serve immediately, garnished with additional Parmesan cheese and fresh basil.

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My Notes

Nutrition Information

Nutrition per serving (420g)

398 kcal / 1664 kJ

Carbs

52g

20% of RDA

Fat

15g

21% of RDA

Protein

13g

26% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

9 g

10% of RDA

Sodium

1013 mg

44% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

Use high-quality tomatoes for the best flavor.

Stir the risotto frequently to prevent the rice from sticking to the bottom of the pot and to release the starches, creating a creamy texture.

Do not rinse the rice before cooking, as the starch is essential for the creamy texture of the risotto.

Keep the broth warm throughout the cooking process to maintain a consistent temperature.

Adjust the amount of broth as needed to achieve the desired consistency.

For a richer flavor, use homemade vegetable or chicken broth.

Experiment with adding other vegetables, such as zucchini or mushrooms, along with the tomatoes.

Cooking Equipment

Large pot or Dutch oven

Wooden spoon

Measuring cups and spoons

Ladle

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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