This is a simple and easy recipe for tomato risotto that can be made in under 30 minutes. It’s got all the flavors you love without any of the fuss!
The “easy tomato risotto recipe” is an easy, quick and delicious tomato risotto recipe that can be made in less than 30 minutes.
Do you think risotto is out of your league? With this recipe, no. Many home chefs make the mistake of thinking risotto is time-consuming, only to wind up with overcooked, stodgy rice. However, no one should be hesitant to prepare this delicious food.
This Tomato Risotto is a simple vegetarian main dish recipe that’s excellent for the summer months when tomatoes are plentiful. The flavor is sweet and reminiscent of vine-ripened tomatoes. The texture is thick and creamy, exactly how a good risotto should be.
It’s simple to make: toast the rice, add the other ingredients, and simmer, stirring occasionally! You’ll be making creamy, delicious risotto in no time with this recipe and our helpful tips and techniques.
Ingredients for Tomato Risotto
For the greatest taste, use extra virgin olive oil.
Rice – Carnaroli or Arborio rice are short-grain rices with a high starch content.
Use a high-quality vegetable broth; you may also use chicken broth, but it will not be vegetarian-friendly.
Tomato sauce — cherry tomatoes provide the finest taste, so search for one cooked with them.
Use salted butter of excellent quality.
Parmesan and mozzarella cheese are required.
Tomato Risotto Instructions
To begin, toast the rice. When the oil is heated, add the rice and toast it for a few minutes until it becomes translucent. To deglaze, add the stock and tomato sauce, then boil until the rice is cooked through but still al dente.
Cook the risotto without covering it since the moisture needs to evaporate. Stirring is also necessary when cooking. Turn off the heat when the rice is done, season with salt, and stir in the chopped mozzarella, butter, and grated parmesan. Serve the risotto stringy and hot.
Tips
Use vegan butter and cheese replacements to make it vegan.
Cooked ground beef, diced ham, or shredded rotisserie chicken may be added to make it meatier.
Add wilted spinach or other veggies like steamed broccoli if desired.
To add extra taste, use burrata instead of mozzarella.
Don’t leave the risotto alone. Stir the rice to keep it moving, which helps with evaporation and the release of starch, which adds to the creaminess.
If you stir too much, the texture will be ruined. Every 30 seconds, try to stir.
Make use of the highest-quality paper you can obtain. (The best is homemade!) Don’t pour in all of the stock at once. Slowly add the stock, stirring until all of the liquid has been absorbed before adding more.
The risotto may also be baked in the oven. Follow the Instructions and bake at 375°F for 20 minutes after adding the stock and tomato sauce. Serve with the butter and cheeses mixed in.
Instead of tomato sauce, canned tomatoes may be used.
Tomato Risotto: What To Serve
Tomato risotto is a delicious side dish for roasted or stuffed chicken breasts. Riesling, Chardonnay, and Shiraz are wines that go well with tomato risotto.
How to Keep Tomato Risotto Fresh
Leftovers may be kept in the refrigerator. Refrigerate for up to 3 days if covered. Reheat with a splash of broth or wine in a pan.
You Might Also Enjoy These Risotto Recipes
- Risotto with Mushrooms
- Risotto with Pumpkin
- Risotto with Sweet Potatoes
Instructions
Step 1
Step 1
In a large pan over medium heat, pour the oil.
Step 2
Step 2
In a large pan over medium heat, pour the oil.
Add the whole garlic clove.
Step 3
Step 3
Add the rice after the oil is heated.
Step 4
Step 4
Add the whole garlic clove.
Stir to evenly distribute the oil.
Step 5
Step 5
Add the tomato puree after deglazing with the created cube broth.
Step 6
Step 6
Add the rice after the oil is heated.
Reduce the heat to medium-low and simmer the risotto for 10 to 15 minutes, or until the rice is tender.
Step 7
Step 7
Remove the pan from the heat and whisk in the butter.
Step 8
Step 8
Stir to evenly distribute the oil.
Add the grated parmesan cheese, chopped.
Step 9
Step 9
Add the mozzarella cubes.
Step 10
Step 10
Add the tomato puree after deglazing with the created cube broth.
Stir everything together.
Step 11
Step 11
The tomato risotto should be served hot and stringy.
Notes
Make sure the risotto isn’t overcooked. It has to be al dente.
The “tomato basil risotto” is a delicious, easy to make dish that takes only 15 minutes. The ingredients are very simple and the recipe can be adjusted to fit your taste.
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