How To Make Tomato Risotto

Ingredients

• 2 Tablespoons Olive Oil (extra-virgin, for sautéing)
• 1 Medium Yellow Onion (diced)
• 2 Cloves Garlic (minced)
• 1 Cup Arborio Rice (short-grain risotto rice)
• 1 Cup Dry White Wine (crisp, not oaky)
• 2 Tablespoons Tomato Paste (regular tomato paste)
• 1 Cup Fresh Tomatoes (chopped)
• 1 Small Red Bell Pepper (diced)
• 1 LargePiece Parmesan Rind (large piece of Parmigiano-Reggiano rind)
• 2 Tablespoons Unsalted Butter (cut into cubes)
• 0.5 Cup Pecorino Romano Cheese (grated)
• 0.5 Cup Parmigiano-Reggiano Cheese (grated)
• 1 Handful Fresh Basil Leaves (torn)
• 4 Cups Homemade Chicken Stock (warm)
• Salt (sea salt, to taste)
• Black Pepper (freshly ground, to taste)

Instructions

1. Prepare Ingredients

   Dice the onion, mince the garlic, chop the fresh tomatoes, dice the red bell pepper, tear the basil leaves, and grate both Pecorino and Parmigiano cheeses.

   Time: PT10M

2. Sauté Aromatics

   Heat 2 tbsp olive oil in a round bottom pan over medium‑high heat. Add the diced onion and minced garlic, stirring until the onion becomes translucent and soft, about 5 minutes.

   Time: PT5M

3. Toast the Rice

   Add 1 cup Arborio rice to the pan and stir to coat each grain with oil. Continue stirring for 2 minutes until the rice is lightly toasted and begins to smell nutty.

   Time: PT2M

4. Deglaze with Wine

   Pour in 1 cup crisp white wine, stirring constantly. Allow the wine to reduce until most of the liquid has evaporated, about 2 minutes.

   Time: PT2M

5. First Stock Addition

   Add the first ladleful (about 1 cup) of warm chicken stock and 1 tbsp tomato paste. Stir vigorously, scraping the bottom of the pan, until the liquid is fully absorbed.

   Time: PT3M

6. Gradual Stock Incorporation

   Continue adding warm stock, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This will take about 10 minutes; the rice should become tender yet retain a slight bite.

   Time: PT10M

7. Add Tomatoes and Final Stock

   Stir in the chopped fresh tomatoes and diced red bell pepper. Add the remaining 1–1½ cups of stock, cooking until the rice is just done and the mixture is thick but still pourable, about 3 minutes.

   Time: PT3M

8. Finish with Butter, Cheese, and Basil

   Remove the pan from heat. Stir in 2 tbsp butter, the grated Pecorino and Parmigiano cheeses, and the torn basil leaves until everything melts into a velvety finish.

   Time: PT2M

9. Plate and Garnish

   Spoon the risotto into warm serving bowls, top with fresh tomato wedges and a few extra basil leaves for color.

   Time: PT1M

Nutrition Facts

Calories

260

Protein

10g

Carbohydrates

35g

Fat

10g

Fiber

2g