Jow - Recipe: Tomato risotto

Tomato risotto

Extra creamy with a touch of sweetness from the tomatoes!

6 minutesPrep time
25 minutesCook time
362 cal.Per serving


Stovetop, Pot (small), Colander, Kettle



Step 1

After removing the outer layers, finely dice the shallots.


Step 2

In a large pan on medium-high heat, add a drizzle of olive oil and the shallots. Cook for 3 minutes, stirring occasionally.

Rice (Arborio)

Step 3

Add the rice to the pan and cook for 2 minutes, stirring.


Step 4

Cut the tomatoes in cubes.

White wine

Step 5

Add the tomatoes and the wine to the pan. Season with salt & pepper and cook for 2 minutes until the liquid is absorbed. Tip: stir frequently to avoid burning.

Vegetable bouillon (cube)

Step 6

In a saucepan, bring 1 cup of stock per person to a boil. Reduce heat to medium-low to keep warm.

Vegetable bouillon (cube)

Step 7

Add one ladle of stock to the rice and cover the pan. Allow the liquid to absorb and add another ladle.

Step 8

Continue for 18-20, adding one ladle at a time, until all the liquid is absorbed and the rice is cooked.

Parmesan (grated)

Step 9

Add parmesan, salt, & pepper and mix to combine. Optional: add a dab of butter.

Step 10

Serve and enjoy! Optional: Top each serving with extra parmesan cheese and fresh herbs.

Nutrition facts

Average estimated amount for one serving

Energy362 cal.

On average, one serving of the recipe "Tomato risotto" contains 362 Energy, 9 g of Fat, 60 g of Carbohydrates, 9 g of Protein.

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