Tomato Risotto
This easy Tomato Risotto recipe takes risotto to the next level. Made with fresh tomatoes, parmesan cheese and fresh basil, it's flavorful, has the perfect creamy consistency and can be made on the stovetop or in the Instant Pot!
Servings: 4
Ingredients
- 32 oz. vegetable broth (4 cups)
- 2 tbsp olive oil
- 1 large shallot diced
- 3 garlic cloves minced
- 1 tbsp tomato paste
- 2 cups grape tomatoes sliced in half
- 1 tsp salt
- 1/4 tsp red pepper flakes
- 1 cup arborio rice
- 1/2 cup dry white wine
- 2 tbsp unsalted butter
- 1/2 cup parmesan cheese grated
- 1/4 cup fresh basil for garnish, chopped
- salt and pepper to taste
Instructions
stovetop:
- Pour vegetable broth into a medium saucepan and heat over medium-low heat; keep it warm but don't let it boil.
- Meanwhile, heat the olive oil in a large, deep skillet over medium heat, then add the shallot and sauté until translucent, 4-5 minutes. Add the garlic and sauté for an additional minute, then add the tomato paste and stir for 2 minutes.
- Add in the tomatoes, salt and red pepper flakes and stir until the tomatoes soften, about 2 minutes. Reduce the heat to medium-low, then stir in the rice and cook it until it becomes translucent, 2-3 minutes. Next, pour in the wine and gently simmer, stirring occasionally until the wine is absorbed.
- Ladle in 1 cup of the warm broth and bring to a simmer, stirring occasionally until the broth has mostly been absorbed, about 5 minutes. Do this two more times, ladling in 1 cup of broth at a time.
- Last, stir in the butter, parmesan and remaining broth. Continue stirring until the risotto is nice and creamy. Remove from the heat, then stir in the basil, along with salt and pepper to taste. Enjoy!
instant pot:
- Pour the olive oil to your Instant Pot, then press "sauté" and set it for 14 minutes.
- Add the shallot and cook for 3-4 minutes, then add the garlic and stir for 1 minute before adding in the tomato paste and stirring for 2 minutes.
- Add in the tomatoes, salt and red pepper flakes and sauté for 2 minutes. Next, stir in the rice until it's translucent, about 2 minutes, then add in the wine and allow it to simmer for 2 minutes, stirring occasionally.
- Add in all of the broth and give everything a good stir. Place a lid on your Instant Pot, ensuring the valve on top is in the "seal" position. Pressure cook for 6 minutes, then naturally release for 15 minutes before manually releasing the rest of the pressure.
- Remove the lid, then stir in the butter, parmesan and basil. NOTE: the risotto will be a little more liquid-y than it is on the stovetop and that's ok! It'll thicken as it cools/sits for a few minutes. Add salt and pepper to taste and enjoy!
Video
Notes
*Calories are per serving and are an estimation
Nutrition
Calories: 401kcal | Carbohydrates: 49g | Protein: 9g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 1730mg | Potassium: 327mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1554IU | Vitamin C: 13mg | Calcium: 173mg | Iron: 3mg
