I Made This Tomato Risotto Once and Now I Can't Stop

Ingredients

• 300 g Carnaroli Rice (short‑grain Italian risotto rice; if unavailable use Arborio or Nano rice)
• 1/4 Onion (yellow onion, finely chopped)
• 50 g Unsalted Butter (cut into cubes)
• 2 tbsp Extra Virgin Olive Oil (good quality)
• 120 ml Dry White Wine (standard glass; optional – can replace with extra stock)
• 1 L Vegetable Stock (hot; homemade or low‑sodium store‑bought)
• 30 g Pecorino Cheese (freshly grated; can substitute with Parmigiano‑Reggiano or Grana Padano)
• 250 ml Tomato Sauce (Pasta) (homemade or good quality store‑bought; warm before adding)
• 200 g Cherry Tomatoes (vine‑ripe, halved for roasting)
• to taste Salt (use sparingly; stock is already salty)
• to taste Black Pepper (freshly ground)
• a few leaves Fresh Basil (optional garnish)

Instructions

1. Warm Tomato Sauce

   Place the homemade or store‑bought tomato sauce in a saucepan over very low heat. Stir gently until warm, about 10‑20 minutes. Do not let it boil.

   Time: PT15M

2. Roast Cherry Tomatoes

   Pre‑heat the oven to 200°C. Toss the halved cherry tomatoes with a drizzle of extra virgin olive oil, salt, and pepper on a parchment‑lined baking tray. Roast for 10‑20 minutes until soft and slightly caramelized.

   Time: PT15M

   Temperature: 200°C

3. Sauté Onion

   In the deep pot, heat 2 tbsp olive oil over medium heat. Add the finely chopped onion and a splash of water to prevent burning. Cook, stirring occasionally, for 5‑7 minutes until translucent and slightly caramelized.

   Time: PT7M

4. Toast the Rice

   Add the Carnaroli rice to the pot. Toss continuously for about 2 minutes until each grain is lightly coated with oil and starts to become fragrant.

   Time: PT2M

5. Deglaze with Wine

   Pour the dry white wine over the toasted rice. Stir until the wine is mostly absorbed, about 2 minutes.

   Time: PT2M

6. Add Hot Stock Gradually

   Begin adding hot vegetable stock a ladleful at a time, stirring constantly. Wait until the liquid is almost fully absorbed before adding the next ladle. Continue for about 18 minutes, adjusting the amount so the rice stays moist but not swimming.

   Time: PT18M

7. Incorporate Warm Tomato Sauce

   When the rice is about 2 minutes from being al dente, stir in the warmed tomato sauce. Mix gently for 2 minutes to combine flavors.

   Time: PT2M

8. Season Lightly

   Taste the risotto and add a pinch of salt and freshly ground black pepper if needed. Remember the stock and Pecorino are already salty.

   Time: PT1M

9. Finish with Butter

   Add the cubed butter to the risotto. Stir until fully melted and incorporated, about 1 minute.

   Time: PT1M

10. Add Pecorino Cheese

    Stir in the grated Pecorino (or substitute) until the cheese melts and the risotto becomes glossy and creamy. This should take about 2 minutes.

    Time: PT2M

11. Plate and Garnish

    Spoon the risotto onto warm plates. Drizzle any remaining warm tomato sauce over the top, arrange the roasted cherry tomatoes, and finish with an extra sprinkle of Pecorino. Add fresh basil leaves if desired.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

12 g

Carbohydrates

65 g

Fat

12 g

Fiber

3 g