Risotto al Pomodoro
Risotto al Pomodoro is a creamy, comforting Italian tomato risotto made with arborio rice, rich tomato purée, and a touch of parmigiano for extra flavor. It’s simple yet elegant, perfect for a cozy meal with minimal ingredients.
4 servings
Ingredients
- 1 ½ cups arborio or carnaroli rice
- 1 ¼ cups tomato purée (or passata)
- 1 small onion (finely chopped)
- fresh basil leaves (as much as you want)
- ¼ cup freshly grated parmigiano cheese (plus more for serving)
- 2 Tablespoons olive oil
- 1 Tablespoon butter
- 4 cups vegetable stock ( kept warm)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Heat the olive oil and butter in a large pan over medium heat. Add the chopped onion and cook until soft and translucent, about 3–4 minutes.
- Stir in the arborio rice and let it toast for about a minute, stirring constantly so it doesn’t stick.
- Pour in the tomato purée and mix well. Stir in basil, salt, pepper, and garlic powder, letting the flavors blend for a couple of minutes.
- Add a ladleful of warm vegetable stock and stir gently. Once the rice absorbs the liquid, add another ladleful. Continue this process, stirring frequently, until the rice is creamy and fully cooked (about 18–20 minutes).
- Stir in the parmigiano cheese, mixing until melted and creamy.
- Serve warm with a drizzle of olive oil, fresh basil, and extra parmigiano on top.
Tips & Notes
- Use warm broth to keep the cooking process smooth and even.
- Stir often, but not too aggressively—just enough to keep the rice from sticking.
- If the risotto thickens too much, add a splash of broth at the end to loosen it up.
- Parmesan adds creaminess, but a little burrata on top takes it to another level!
- Let the risotto rest for a minute before serving—it helps the flavors settle.
Nutrition
Calories: 350kcal