super creamy tomato risotto

Ingredients

• 1.5 cups Arborio Rice (rinsed briefly, no need to soak)
• 4 medium Fresh Ripe Tomatoes (chopped into 1‑inch dice)
• 2 tablespoons Tomato Paste (concentrated flavor)
• 2 tablespoons Unsalted Butter (cut into cubes)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 0.5 cup Parmesan Cheese (freshly grated)
• 0.25 cup Pecorino Romano (freshly grated)
• 2 tablespoons Mascarpone Cheese (softened)
• 0.25 cup Fresh Basil Leaves (chopped)
• 1 small Onion (finely diced)
• 2 pieces Garlic Cloves (minced)
• 4 cups Vegetable Broth (kept warm on low heat)
• 0.5 cup White Wine (dry, optional; replace with extra broth if omitted)
• to taste Salt
• to taste Black Pepper (freshly ground)

Instructions

1. Prep All Ingredients

   Dice the fresh tomatoes, finely dice the onion, mince the garlic, grate Parmesan and Pecorino, soften Mascarpone, and chop the basil.

   Time: PT10M

2. Warm the Broth

   Place the vegetable broth in a separate pot and keep it at a gentle simmer over low heat.

   Time: PT5M

   Temperature: medium heat

3. Sauté Aromatics

   In the large saucepan, heat olive oil and butter over medium heat. Add the diced onion and sauté until translucent, about 3‑4 minutes. Add minced garlic and cook 1 minute, being careful not to let it brown.

   Time: PT5M

   Temperature: medium heat

4. Toast the Rice

   Add the Arborio rice to the pan, stirring to coat each grain with the fat. Toast for 2 minutes until the edges become slightly translucent.

   Time: PT2M

   Temperature: medium heat

5. Deglaze with Wine

   Pour in the white wine (if using) and stir until the liquid is mostly absorbed.

   Time: PT2M

   Temperature: medium heat

6. Add Tomato Paste and Fresh Tomatoes

   Stir in the tomato paste and the diced fresh tomatoes. Cook for 2 minutes to meld the flavors.

   Time: PT2M

   Temperature: medium heat

7. Gradual Broth Incorporation

   Add a ladleful of warm broth to the rice, stirring constantly. Wait until the liquid is almost fully absorbed before adding the next ladle. Continue this process, adding broth gradually, for about 18‑20 minutes, until the rice is al dente and the mixture is creamy.

   Time: PT20M

   Temperature: medium heat

8. Finish with Cheese and Basil

   Remove the pan from heat. Stir in the grated Parmesan, Pecorino, Mascarpone, and chopped basil. Season with salt and freshly ground black pepper to taste.

   Time: PT3M

9. Plate and Serve

   Spoon the risotto onto warm plates, drizzle each serving with a glug of extra‑virgin olive oil, and finish with a sprinkle of extra Parmesan. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

12g

Carbohydrates

65g

Fat

12g

Fiber

4g