Creamy Tomato Risotto
Creamy tomato risotto is delicious and simple to make. The basic risotto recipe is lifted with the addition of tomato stock and oven roasted tomatoes.
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Servings: 2 servings
Calories: 664kcal
Ingredients
- 1 tablespoon olive oil
- 25 g butter
- 1 small onion (diced)
- 1 stick celery (diced)
- 2 cloves garlic (crushed)
- 125 ml white vermouth (or substitute with white wine)
- 160 g risotto rice (use carnaroli or arborio rice)
- 480 ml tomato stock (or substitute with 280ml vegetable stock & 200ml tomato juice)
- 6-8 roasted tomatoes in oil (chopped)
- 50 g mascarpone cheese
- 10 g fresh basil (chopped)
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- grated parmesan (to serve, optional)
Instructions
- Heat the olive oil and butter in a large saucepan over a medium heat, add the onion, celery and a pinch of salt, and saute gently for 5 minutes, taking care to soften but not colour the vegetables (the salt will help with this).
- Add the garlic to the pan and stir gently for a further minute.
- Add the rice to the pan and stir to toast the rice for a minute, stirring constantly. Do not leave the pan unattended otherwise the rice will stick.
- Now turn the heat up and pour the vermouth into the pan and stir until the wine has reduced. At the same time place the stock into a separate saucepan over a low-medium heat to keep it warm.
- Turn the heat in the frying pan down to a low-medium heat and add a ladle of stock to the rice mixture, stirring to combine. Continue to add the stock a ladle at a time, reducing the stock after each ladle.
- Do not leave the pan unattended, give the rice a stir every 30 seconds or so to stop the rice from sticking. The stirring helps to release the starches in the rice, resulting in a creamier risotto.
- Once all the stock has been added into the risotto and reduced, this should take approximately 20 minutes, the rice should be al-dente and have a nice bite to it. DO NOT over cook the rice as this will ruin the risotto.
- Take the risotto off the heat and allow it to sit for 2-3 minutes. Then stir in the mascarpone cheese, tomatoes and chopped basil.
- Check the risotto for seasoning, adding the salt and pepper. Garnish with extra basil and serve immediately with a grating of parmesan.
Notes
Do not wash risotto rice, you want to leave the starch on the risotto as that's what gives risotto is creamy texture. Wash the rice and your risotto will be too watery.
Do not walk away from the pan when making risotto. Not only do you risk the rice sticking, you also need to stir the rice regularly to get the rice to release it's starches. It is the starch in the rice that give risotto its creamy, velvety texture.
Take time to taste and properly season the risotto before serving. Proper seasoning with salt and black pepper will make a big difference to the finished dish.
Nutrition Facts
Creamy Tomato Risotto
Amount Per Serving
Calories 664
Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 15g94%
Trans Fat 0.4g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 52mg17%
Sodium 2297mg100%
Potassium 331mg9%
Carbohydrates 78g26%
Fiber 4g17%
Sugar 5g6%
Protein 9g18%
Vitamin A 1587IU32%
Vitamin C 15mg18%
Calcium 78mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
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