Tomato Risotto

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A tomato high-five!


6 minutes

Prep time

25 minutes

Cook time

517 cal.

Per serving


Stovetop, Pot (small), Frying pan, Pot (large), Knife



Step 1

Peel & mince the shallot.


Step 2

Heat a drizzle of oil in a pot over medium-high heat. Add the shallot. Cook, stirring for 1 min.

Arborio rice

Step 3

Add the rice. Cook, stirring for 1 min.


Step 4

Wash & roughly chop the tomatoes.

White wine

Step 5

Add the tomatoes & wine to the pot. Season with salt & pepper. Stir constantly until the liquid is absorbed. Reduce the heat to medium-low.

Broth (vegetable)

Step 6

Keep the veggie stock hot in a small pot over low heat.

Arborio rice
Broth (vegetable)

Step 7

Add the stock to the rice, a ladleful at a time. Between each addition, stir the rice & cover the pot with a lid. Wait until the stock is absorbed before the next addition.

Step 8

Continue for 15-20 min, or until the rice is cooked & creamy. Add more liquid if needed.

Parmesan (grated)

Step 9

Turn off the heat. Add parmesan, a dab of butter, salt & pepper. Mix to combine.

Step 10

Garnish with chopped basil (optional). Enjoy!

Nutrition facts

View nutritional information

Energy517 cal.
Fat20 g
Carbohydrates67 g
Protein10 g
Fiber3 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Tomato Risotto" contains 517 Energy, 20 g of Fat, 67 g of Carbohydrates, 10 g of Protein, 3 g of Fiber.

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Tomato Risotto