Risotto Al Pomodoro (Tomato Risotto)
Learn how to make risotto al pomodoro with just the right amount of tomatoes and other ingredients, striking the perfect balance of tomato flavor to highlight the dish without overwhelming it.
Equipment
- 1 white and tall pan or a large pot
- 1 saucepan
- 1 Box grater
- 1 ladle
Ingredients
- 1 cup Arborio rice or other risotto short grain rice
- 2 medium fresh tomatoes, ¾ cup grated or ¾ cup of passata
- 1 Tablespoon tomato paste
- 5 cups chicken or vegetable broth
- ½ medium yellow onion, diced
- ¼ cup grated Parmesan cheese
- 1 Tablespoon olive oil
- 2 Tablespoons butter
- to taste salt and pepper
Instructions
- In a sauce pan, heat the chicken broth over medium heat. Keep it simmering on low while you prepare risotto.
- Place the box grater in a shallow dish. Slice off a small piece from the side of the tomato and grate it using a box grater, leaving the skin in your hand. Repeat with the second tomato. Discard the skin. Set pureed tomatoes aside.
- In a large wide pan or a pot, heat olive oil over medium heat. Add finely chopped onion and saute until the onion becomes translucent, about 2-3 minutes.
- Add the rice to the pan and toast it for a few minutes, stirring frequently. Add 1 Tablespoon of tomato paste and continue stirring to coat the grains.
- Pour the pureed tomatoes with all the juices. Simmer until the liquid is reduced in half, stirring frequently. Add wine ( if using) and let it evaporate.
- Begin adding simmering broth, one full ladle at a time. Stir the rice continuously, allowing the broth absorb before adding more. Continue the process of adding the liquid and stirring the rice over high-medium heat until you use all 4-5 cup of the broth. The rice is cooked when it becomes creamy, but still has a bite in the middle. It should take 25-30 minutes.
- Take it off the heat immediately when the rice is cooked though but still al dente.
- Stir in ¼ cup of grated Parmesan and 2 Tablespoon of butter. Taste the risotto and add salt/pepper to taste. Serve and enjoy!
Notes
Rice - Arborio or Carnaroli are one of the most popular type of risotto rise, widely available at any grocery store.
Broth - thin, low sodium chicken broth is the best option. You can also use vegetables broth.
Vegan - use vegetable broth and some vegan cheese (optional).
All nutrition facts are only estimate and should be used for information purposes only.
Nutrition
Calories: 368kcalCarbohydrates: 36.2gProtein: 23.5gFat: 13.2gSodium: 343mgFiber: 2.7gSugar: 2.2g
Tried this recipe?Let us know how it was!