Roasted Tomato Risotto

5 from 1 vote

This simple roasted tomato risotto is incredibly flavorful thanks to tangy roasted tomatoes, sauteed onion, and a dash of wine. It makes a wonderfully decadent meal for weeknights and weekends alike.

Prep Time5

Cook Time40

Total Time45

Course: Side Dish

Cuisine: Italian

Servings:

Calories: 584kcal

Equipment

1 medium saucepan

Ingredients

2 tbsp olive oil
1 onion peeled and finely chopped
1 1/2 cups Arborio rice
1 pinch sea salt
1 pinch pepper fresh cracked
1/2 cup white wine
8 cups chicken stock
1 cup roasted tomatoes cut in half before roasting; include any herbs, garlic, etc. they were roasted with
1 tbsp butter
1/4 cup Parmigiano-Reggiano grated

Instructions

Heat oil over medium-high heat in a medium saucepan. Add the onion and cook for 4-5 minutes, stirring occasionally, until soft. Add the rice, salt and pepper, and stir around in the pan for about a minute, until the grains are coated in oil and slightly translucent.
Add the wine and about 2 cups of stock so that the rice is just about covered. Bring to a boil and then reduce to a simmer. Cook until the wine and stock are absorbed, stirring occasionally; this will take 5-10 minutes.
Add another cup of the stock along with the tomatoes and garlic. Cook until the stock is absorbed, and then add another cup. Keep adding stock approximately 1 cup at a time, cooking and stirring for another 25-30 minutes. Taste after 25 minutes or so to see if the rice is tender and creamy. When it is, stir in the butter and cheese. Adjust the seasonings, if necessary, and serve with additional grated cheese.

Notes

Substitute chicken stock with vegetable stock to make it vegetarian. Substitute the butter with vegan butter to make it vegan.
Warming up the broth before you add it to the rice will speed up the cooking process.

Nutrition