Description
A rich, cozy bowl of velvety risotto infused with tomato and finished with cheese.
Ingredients
Scale
- 1 cup Arborio rice
- 1 cup Tomato purée (or crushed tomatoes)
- 1 Onion, finely chopped
- 4 cups Vegetable or chicken broth
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 2 cloves Garlic, minced
- 1/2 cup Parmesan cheese, grated
- Salt, to taste
- Black pepper, to taste
- Fresh parsley or thyme (optional), for garnish
Instructions
- Warm the broth in a saucepan and keep it hot over low heat.
- Sauté finely chopped onion in olive oil and butter until soft and translucent.
- Add garlic and Arborio rice, stirring until the grains are lightly toasted.
- Stir in tomato purée and cook until slightly thickened and fragrant.
- Add hot broth one ladle at a time, stirring often until absorbed before adding more.
- Continue until rice is tender and creamy but not mushy.
- Finish with Parmesan, butter, salt, and pepper; rest briefly before serving.
Notes
- For a richer flavor, use chicken broth instead of vegetable broth.
- Feel free to add vegetables like spinach or peas for added nutrition.
- Garnish with fresh herbs for a pop of color and flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg