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Risotto al Pomodoro
Tomato Risotto Italian Recipe From Paola Benecchi
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Course:
Side Dish
Cuisine:
Italian
Servings:
8
People
Calories:
320
kcal
Author:
Paola Bennechi
Ingredients
12
oz.
arborio rice
2
quarts
broth
3/4
cup
dry white wine
1 1/2
cups
cherry tomatoes
1
small red onion
finely diced
3
tablespoons
olive oil
2
tablespoons
butter
1
tablespoon
kosher salt
divided in pinches
1/4
cut fresh basil
coarsely chopped
4
oz
Parmesan cheese
grated
Instructions
Heat broth, in large pot over medium heat, to a light boil then reduce heat to keep hot.
In large saute pan over medium heat, place olive oil and 2 tablespoons butter
Add onion to saute pan and stir until translucsent
Add rice to onions and stir
Add tomatoes and stir
Add wine, reduce to half
Gradually add broth, a ladle at a time till absorbed into rice, stir intermittently
Add a pinch of salt between ladles of broth
Continue to add broth while rice cooks, stirring and gently mashing tomatoes in mixture
When rice is tender and broth absorbed, place in serving bowl
Add remaining tablespoon butter and grated cheese. Stir and serve immediately.
Notes
Only use red onion if using tomatoes, if not using tomatoes than use white onions as the rice will take on the color of the onions.
Presentation and coordination of color in the food is very important
If you enjoy eating Italian food, learn how to pronounce it in Italian - it will taste even better!
Nutrition
Calories:
320
kcal
|
Carbohydrates:
40
g
|
Protein:
8
g
|
Fat:
12
g
|
Saturated Fat:
5
g
|
Cholesterol:
17
mg
|
Sodium:
2076
mg
|
Potassium:
142
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
839
IU
|
Vitamin C:
7
mg
|
Calcium:
177
mg
|
Iron:
2
mg