Creamy Tomato Risotto Recipe
When friends come over for dinner, I like to make it special. Risotto is one of my go-to recipes to make for company because it's chill for me but impressive for guests. Creamy tomato risotto is a special flavor that's perfect for highlighting fresh tomatoes and pairing it with fresh basil, Italian seasoning, and of course, finishing it with fresh grated parmesan cheese and cream for a rich, smooth, and silky risotto bite.
Servings: 4 servings
Calories: 547kcal
Ingredients
- 2 Tbsp olive oil
- 1 large shallot sliced thin
- 2 medium tomatoes on a vine diced
- 3-5 medium garlic cloves minced
- 1 1/2 cup Arborio rice
- 1 cup dry white wine (dry, not too sweet, like Pinot Grigio or Chardonnay)
- 1 Tbsp tomato paste
- 4 cups vegetable broth or stock
- 2 tsp dried Italian seasoning
- 1 tsp garlic powder
- 1 tsp coarse kosher or sea salt more or less to taste
- 1/4-1/2 tsp fresh cracked pepper more or less to taste
- 5-6 fresh basil leaves minced
- 1/2 cup heavy whipping cream
- 1/3 cup fresh grated parmesan cheese more for topping
Instructions
- In a small pot, combine the broth with seasoning and set it over another burner, over medium heat. Once heated through, lower the heat to low to keep it warm while cooking the risotto.
- Preheat a large, deep cooking pan on medium heat and add olive oil.
- Add sliced shallot and sauté until fragrant, softened, and starting to get golden.
- Add diced tomatoes and sauté for about 3-4 minutes. Make a well in the center of the pan and add minced garlic. Sauté until fragrant and mix in with the veggies.
- Move veggies to the sides of the pan and add Arborio rice to the center. Let is sauté without touching for a minute or so and then mix it in. Lower the heat to medium low.Tip: don't try to rush risotto by cooking over higher heat.
- Add 1/2 cup of wine, stir and spread it evenly. Simmer for a couple of minutes, until absorbed.
- Mix in the tomato paste until well incorporated.
- Ladle in about 1/2 cup of broth mixture stir well. Spread it evenly and let it simmer until rice absorbed the liquid.
- Stir everything and in remaining wine. Mix, spread evenly and let it simmer until absorbed.
- Stir again and add another 1/2 to 1 cup of broth mixture. Mix well, spread evenly, and let it simmer until rice absorbs the liquid.
- Keep adding more broth, one portion at a time, stirring, spreading the rice evenly, and letting it simmer until liquid is absorbed. Tip: Don't rush by adding all liquid at once and don't raise the heat!
- Once rice is almost done (just had a tiny bit of bite in the center), stir in heavy whipping cream, parmesan cheese, and basil. Taste to see if you need to adjust the salt. Stir well and let it gently simmer for a couple more minutes
- Serve right away, topped with some fresh grated Parmesan cheese and enjoy!
Nutrition
Calories: 547kcal | Carbohydrates: 70g | Protein: 10g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 39mg | Sodium: 1702mg | Potassium: 304mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1367IU | Vitamin C: 7mg | Calcium: 155mg | Iron: 4mg