JOW - Recipe: Tomato risotto

Tomato risotto

Extra creamy with a touch of sweetness from the tomatoes!

6 minutesPrep time
25 minutesCook time
353kcalPer serving




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 stock (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 stock (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

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