Best 4 Easy Tomato Risotto Recipes
Indulge in the delectable flavors of easy tomato risotto, a dish that tantalizes the taste buds with its creamy texture and vibrant colors. This timeless Italian dish is a symphony of flavors, featuring juicy tomatoes, aromatic herbs, and savory Parmesan cheese. Its rich and velvety consistency, bursting with the freshness of tomatoes, makes it a culinary delight that will transport you to the heart of Italy. Whether you're a seasoned chef or a novice cook, this easy tomato risotto recipe will guide you through the steps of creating a dish that will impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
TOMATO RISOTTO
Here's yet another way to use our basic Quick Tomato Sauce! This buttery rice dish reminds me of my Mum's cooking. Her family came from near Biella, from the Piedmont, the old Kingdom of Savoy. With their French and Italian heritage, they had no problem using butter in their cooking. In fact, Mum used to make all her pasta sauces and risottos using butter. In this Tomato Risotto I have replaced some of the butter with olive oil, but if you want to make this dish without any butter at all, it's OK -- just leave it out at step 4. Remember, risotto should have an overall creamy consistency; it shouldn't be too dry and the rice should be al dente, chewy but definitely not mushy. In the winter, instead of using fresh basil you can use 1 teaspoon of minced rosemary, adding it to the oil in step 1, along with the onions.
Provided by Cook for Your Life Staff
Categories Mains
Number Of Ingredients 1
Steps:
- Heat the oil over medium-high heat in a heavy-bottomed sauté pan or wok (I always use a wok for risotto). Add the onion and sauté until it softens and becomes translucent and slightly golden. Do not burn it. This will take about 7-10 minutes. If the onion appears to be cooking too quickly, turn the heat down a little.
- Add the rice to the onions and fry, stirring until you hear the rice clicking against the sides of the pan. Turn the heat to medium-high.
- Add the tomato sauce and 1 ladle of the warm stock to the rice and onions. Cook, stirring until the liquid is nearly absorbed. The rice shouldn't get completely dry. Add 2 more ladles of the warm stock to the rice and cook, stirring, until it is nearly all absorbed. Repeat until the rice is nearly cooked. It should have a lot of bite but have lost any chalky texture.
- Add the rest of the stock to the rice. Beat the butter and Parmesan into the rice until it looks creamy. Check for seasoning. Stir in the basil leaves and cover the risotto tightly. Remove it from the heat and let it sit for 3-5 minutes.
- Remove the lid. If the risotto seems dry, stir in a little more warm stock or water to get the right creamy consistency. Serve warm.
Nutrition Facts : Calories 2134
TOMATO RISOTTO
Once you master the risotto technique, you can make flavorful versions throughout the year. This summery version is based on red, ripe tomatoes from the garden, but if you want to up the tomato quotient, surround the finished dish with slices of multicolored heirloom varieties. Best as a first course or vegetarian main course, it could also pair with a main course - grilled fish, for instance.
Provided by David Tanis
Categories dinner, lunch, weekday, grains and rice, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium-high heat, then add the onion, and season generously with salt. Add pepper to taste, and cook until softened, about 5 minutes.
- Add the rice and cook the onions, stirring, until the onions are barely brown, about 2 minutes. Add red-pepper flakes, garlic, white wine and diced tomatoes, and cook until most of the liquid has evaporated, about 5 minutes more.
- Add 2 cups boiling water and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so.
- When the liquid is absorbed, add remaining 1 cup water and continue to cook for another 5 minutes, until the rice is cooked, but the grains are still firm. Taste and adjust the seasoning, adding another splash of water if necessary to loosen the mixture. Turn off the heat, stir in the pecorino and 2 more tablespoons olive oil.
- Transfer to a low, wide serving bowl. Surround the rice with tomato slices and season them with salt and pepper. Sprinkle with parsley and basil. Pass more grated cheese at the table.
QUICK TOMATO RISOTTO
Making risotto doesn't have to involve hours of stirring over the stove, as this easy tomato recipe proves
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Tip the rice, onion and half the butter into a large microwave-proof bowl. Cover and cook in the microwave on High for 3 mins. Stir in the stock and passata, then continue to cook, uncovered, for 10 mins. Give it a good stir and mix in the tomatoes and mozzarella. Microwave on High for a further 8 mins until the rice is cooked and the tomatoes have softened.
- Leave the risotto to relax for a few mins, then stir in the remaining butter, parmesan and basil. Season to taste and serve straight from the bowl.
Nutrition Facts : Calories 435 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 1.34 milligram of sodium
CREAMY TOMATO RISOTTO
A budget rice dish flavoured with rosemary, basil and sweet cherry tomatoes. An ideal midweek supper
Provided by Angela Boggiano
Categories Main course
Time 40m
Number Of Ingredients 11
Steps:
- Tip the chopped tomatoes and half the stock into a food processor and pulse until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat.
- Meanwhile, place the butter and oil in the base of a large saucepan and heat gently until the butter has melted. Add the onion and gently cook for 6-8 mins until softened. Stir in the garlic and rosemary, then cook for 1 min more. Add the rice and cook, stirring, for 1 min.
- Start adding the hot stock and tomato mixture about a quarter at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. After you have added half the stock, add the cherry tomatoes. After 20-25 mins, the rice should be creamy and tender, the cherry tomatoes softened and all of the stock should be used up.
- Cover and leave for 1 min, then stir in the basil. Serve sprinkled with Parmesan and a good grinding of black pepper.
Nutrition Facts : Calories 381 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.1 milligram of sodium
Tips:
- Use high-quality ingredients. This will make a big difference in the flavor of your risotto.
- Toast the rice before adding the liquid. This will help to develop the flavor of the rice and prevent it from sticking together.
- Add the liquid gradually, stirring constantly. This will help to prevent the rice from becoming too mushy.
- Cook the risotto until it is al dente, or slightly firm to the bite. Overcooked risotto will be mushy and unpleasant.
- Stir in the butter, cheese, and herbs at the end of cooking. This will help to create a creamy and flavorful risotto.
- Serve the risotto immediately. It is best when eaten fresh.
Conclusion:
Risotto is a delicious and versatile dish that can be made with a variety of ingredients. It is a great option for a weeknight meal or a special occasion. With a little practice, you can make perfect risotto at home.
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