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Risotto al Pomodoro (Tomato Risotto)

This is such a delicious and simple risotto a great alternative to pasta and perfect if you've made an abundance of tomato sauce and need to use it. Here's how I do it:


2/3 cup Italian Arborio rice

1/2 cup white wine

1 cup tomato sauce, just a basic purée of tomatoes seasoned with salt and pepper

1/2 medium onion chopped

1 clove garlic chopped

1-2 cups vegetable stock

2tbs butter

1/2 cup grated Parmesan cheese

Small bunch fresh basil or marjoram

In a large skillet add 1tbs of the butter, I also like to add a little olive oil too. On low heat add the onion and garlic and simmer for 5 mins till translucent. In a separate hot skillet add the rice and toast it for 3-5 mins then add it to the skillet with the butter and onions and incorporate. Add the white wine and simmer till it's absorbed then add the tomato sauce. Keep the vegetable stock on low simmer and add a ladel at a time to the skillet constantly stirring till the liquid gets slowly absorbed. Keep adding stock until the rice is cooked but still al dente. Add the additional tbs of butter, or a bit more if you want it very buttery and the grated Parmesan cheese. Slice the fresh basil fine and add to the top and serve piping hot with an additional sprinkle of cheese.

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