We all have a favorite dish we never get tired of eating. For some, hamburgers are the tastiest part of lunch. Still, I know Italian cuisine is superior to all food groups out there because the Italians invented Risotto.

I remember the first time I tried this creamy delicacy. I was with my family and my dad had me try the Risotto that was on his plate. It’s amazing how simple ingredients like rice, butter, and parmesan cheese can create family bonds and tell you what good food is.

Risotto makes all experiences special. Also, including tomatoes in your food can brighten any dish. When you make tomato Risotto the center of attention at the dining table, you will elevate the menu and impress at your next dinner party.

What makes Risotto special?  

When you think about a home-cooked meal, you immediately envision warmth, simplicity, and eating something that makes you feel grounded. With Tomato Risotto, you can achieve something that quenches hunger and becomes memorable. This recipe works great as a side dish but also strikes as a main event.

Where does Risotto come from?

The origins of Risotto circle back to the 14th century in northern Italy. The humidity of the region promoted an optimal environment for short and medium rice grains to grow. This is where the classic Arborio rice was born. Cities like Venice and Milan understood the appeal of the new dish as profits kept increasing.

In the beginning, it was customary for people to boil the rice when they made Risotto. However, during the 1800’s the Italians began to experiment with allowing the rice to absorb the stock progressively as it was stirred. This is how Risotto is prepared today and why it’s important to stay close to your pot when you are making it.

Ingredients you need to start.

Even though the idea of making tomato Risotto seems daunting, it can be prepared and served in 20 minutes using the following ingredients:

1. Two garlic cloves.
2. One small red onion (shallots also work well).
3. Two tablespoons of olive oil.
4. One cup of Arborio rice.
5. Two cups of vegetable stock.
6. One cup of tomato purée (it’s best to strain it before adding it to the mixture so you can eliminate the tomato seeds).
7. Three basil leaves.
8. Salt to taste.
9. Cherry Tomatoes (red or yellow tomatoes work beautifully).
10. 1 cup of Parmesan cheese.

Tomato Risotto can be paired perfectly with proteins like shrimp or chicken. If you are looking to explore this option, watch your Risotto closely as it cooks because the protein can get overdone while it is mixed in with the other ingredients.

How to prepare and serve.

To begin the process, you first need to:

1. Chop the onion and garlic into fine pieces and set aside.
2. Over medium heat, olive oil to a wide pot followed by the chopped onion and garlic. Cook until the onion reaches a transparent appearance.
3. Add Arborio rice to the pot followed by half of the vegetable stock and tomato purée. Mix continuously and allow the liquids to absorb completely.
4. Add the last cup of vegetable stock to your rice gradually by adding one-half of the stock and stirring continuously until it is completely absorbed.
5. Tear three basil leaves into the pot and combine them with the ingredients
6. Add the last half of the vegetable stock until it is completely absorbed by the rice. Sprinkle salt to taste.
7. Chop cherry tomatoes into half-piece sizes and add to your mixture. Fold in the tomatoes while making sure not to press down on them.
8. Add parmesan cheese to taste until your rice reaches a creamy consistency.
9. Serve and enjoy!

Don’t worry about the amount of Risotto you have. This dish can easily serve three to four people.

Plate this creamy and glossy tomato risotto in your best dish and sprinkle it with finishing touches like extra parmesan cheese or basil. Be sure to store those leftovers for a delicious lunch you will always look forward to.

Creamy and Flavorful Tomato Risotto

María Hernández Feo

This creamy and flavorful tomato risotto is full of nutritious ingredients that will spark your love for all the Italian culinary traditions. This dish traces a deep history that has lasted centuries and continues to delight consumers all around the world.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Equipment

• 1 Pot A pan works just as well
• 1 Wooden spoon
• 1 Serving dish.

Ingredients

  

1x2x3x

• 2 cloves garlic
• 1 small red onion or shallots
• 2 tbsp olive oil
• 1 cup arborio rice
• 2 cups vegetable stock
• 1 cup tomato purée strained to remove tomato seeds
• 3 leaves basil
• To taste salt
• cherry tomatoes red or yellow
• 1 cup parmesan cheese or to taste

Instructions

 

• Chop the onion and garlic into fine pieces and set aside.
• Over medium heat, olive oil to a wide pot followed by the chopped onion and garlic. Cook until the onion reaches a transparent appearance.
• Add Arborio rice to the pot followed by half of the vegetable stock and tomato purée. Mix continuously and allow the liquids to absorb completely.
• Add the last cup of vegetable stock to your rice gradually by adding one-half of the stock and stirring continuously until it is completely absorbed.
• Tear three basil leaves into the pot and combine them with the ingredients
• Add the last half of the vegetable stock until it is completely absorbed by the rice. Sprinkle salt to taste.
• Chop cherry tomatoes into half-piece sizes and add to your mixture. Fold in the tomatoes while making sure not to press down on them.
• Add parmesan cheese to taste until your rice reaches a creamy consistency.
• Serve and enjoy!

Video

Keyword Italian dinner, Italian food, Risotto, Tomato

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