Tomato Risotto

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A tomato high-five!


6 minutes

Prep time

25 minutes

Cook 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.


Step 4

Wash & roughly chop the tomatoes.

White wine

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.

Broth (vegetable)

Step 6

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

Rice (Arborio)
Broth (vegetable)

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.
Fat19 g
Carbohydrates67 g
Protein10 g
Fiber3 g

On average, one serving of the recipe "Tomato Risotto" contains 496 Energy, 19 g of Fat, 67 g of Carbohydrates, 10 g of Protein, 3 g of Fiber.

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Tomato Risotto