Creamy Tomato Risotto (One Pot)

Ingredients

• 2 tablespoons Extra Virgin Olive Oil (for sautéing)
• 1 medium Yellow Onion (peeled and finely chopped)
• 2 cloves Garlic (grated)
• 1 cup Arborio Rice (short‑grain risotto rice)
• 2 liters Vegetable Broth (kept hot on the stove)
• 1 cup Tomato Puree (seasoned with salt, dried oregano, and black pepper)
• 1 teaspoon Salt (or to taste)
• 1/2 teaspoon Dried Oregano (plus extra for garnish)
• 1/4 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Unsalted Butter (cut into cubes)
• 1/2 cup Parmesan Cheese (freshly grated)
• 1 tablespoon Fresh Basil (chopped, optional garnish)

Instructions

1. Prepare Ingredients

   Finely chop the onion, grate the garlic, measure the broth, and grate the Parmesan cheese. Keep the broth hot on a separate saucepan.

   Time: PT5M

2. Heat Oil

   Add 2 tbsp extra virgin olive oil to a large skillet and warm over medium heat until it shimmers.

   Time: PT1M

3. Sauté Onion

   Add the chopped onion to the oil and sauté for about 3 minutes, stirring occasionally, until softened and translucent.

   Time: PT3M

4. Add Garlic

   Stir in the grated garlic and cook for 1 minute until fragrant.

   Time: PT1M

5. Toast the Rice

   Increase the heat to medium‑high, add 1 cup Arborio rice, and stir with a wooden spoon for 2 minutes until the grains become shiny and slightly translucent.

   Time: PT2M

6. Add First Broth and Tomato Puree

   Pour in 2 cups of hot vegetable broth and 1 cup tomato puree, then season with salt, dried oregano, and black pepper. Stir and bring to a gentle simmer.

   Time: PT2M

7. Gradual Broth Incorporation

   Continue adding the remaining hot broth, 2 cups at a time, stirring constantly. Allow each addition to be absorbed before adding more. Cook for a total of 15‑20 minutes until the rice is al dente and the mixture is creamy.

   Time: PT18M

8. Finish with Butter and Parmesan

   Remove the skillet from the heat. Stir in 2 tbsp butter and the grated Parmesan cheese until fully melted and incorporated, about 2 minutes.

   Time: PT2M

9. Plate and Garnish

   Spoon the risotto onto plates, garnish with a pinch of dried oregano or freshly chopped basil, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

55 g

Fat

12 g

Fiber

3 g