Tomato Risotto

A tomato high-five!

6 minutesPrep time
25 minutesCook time
496 cal.Per serving


Stovetop, Pot (small), Frying pan, Pot (large)



Step 1

Peel & mince the shallot.


Step 2

Heat a drizzle of oil in a pot over medium-high heat. Add the shallot. Cook, stirring for 1 min.

Rice (Arborio)

Step 3

Add the rice. Cook, stirring for 1 min.

Tomatoes on the vine

Step 4

Roughly chop the tomatoes.

White wine
Tomatoes on the vine

Step 5

Add the tomatoes & wine to the pot. Season with salt & pepper. Stir constantly until the liquid is absorbed. Reduce the heat to medium-low.

Vegetable broth (liquid)

Step 6

Keep the veggie stock hot in a small pot over low heat.

Rice (Arborio)
Vegetable broth (liquid)

Step 7

Add the stock to the rice, a ladleful at a time. Between each addition, stir the rice & cover the pot with a lid. Wait until the stock is absorbed before the next addition.

Step 8

Continue for 15-20 min, or until the rice is cooked & creamy. Add more liquid if needed.

Parmesan (grated)

Step 9

Turn off the heat. Add parmesan, a dab of butter, salt & pepper. Mix to combine.

Step 10

Garnish with chopped basil (optional). Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy496 cal.

On average, one serving of the recipe "Tomato Risotto" contains 496 Energy, 19 g of Fat, 67 g of Carbohydrates, 10 g of Protein, 4 g of Fiber.

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Tomato Risotto