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

Ingredient Substitutions

• Instead of Olive Oil: Canola oil, Vegetable oil
• Instead of Yellow Onion: Shallot
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Arborio Rice: Carnaroli rice
• Instead of Dry White Wine: Chicken broth + lemon juice
• Instead of Tomato Paste: Sun-dried tomato paste
• Instead of Fresh Tomatoes: Canned diced tomatoes (½ cup)
• Instead of Red Bell Pepper: Crushed red pepper flakes (¼ tsp)
• Instead of Unsalted Butter: Olive oil
• Instead of Pecorino Romano Cheese: Parmesan
• Instead of Parmigiano-Reggiano Cheese: Pecorino
• Instead of Fresh Basil Leaves: Dried basil (1 tsp)
• Instead of Homemade Chicken Stock: Vegetable stock

Equipment Needed

• Round Bottom Pan
• Risotto Spoon
• Ladle
• Measuring Cup
• Chef's Knife
• Cutting Board
• Grater
• Serving Bowls

Critical Steps — Do Not Skip

• Sauté Aromatics
• Toast the Rice
• First Stock Addition
• Add Tomatoes and Final Stock
• Finish with Butter, Cheese, and Basil

Chef Tips from the Video

• Keep the stock warm; cold stock will lower the pan temperature and lengthen cooking time.
• Stir constantly but allow the rice to rest briefly between additions for even cooking.
• Taste the rice a minute before the final addition to ensure perfect doneness.
• Use a high‑quality crisp white wine for bright acidity that balances the tomato sweetness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently with a splash of stock or water.

Freezer: Freezing is not recommended; texture becomes grainy.

Room temperature: Can sit at room temperature for up to 2 hours; keep covered.

Make-Ahead Tips

• Prepare homemade chicken stock a day ahead and keep it warm on the stove.
• Grate the cheeses and store in a sealed container in the fridge.
• Dice onion, garlic, tomatoes, and red pepper in advance; keep them in separate bowls.
• Measure the wine and keep it ready for quick addition.

Frequently Asked Questions