Creamy Tomato Risotto
It’s tomato season! Got a spare afternoon and an extra tomato from the garden? Yeah, I don’t either. I do, however, have thirty minutes, a can of tomato paste and the other risotto ingredients.
Risotto is a creamy Italian dish. Sure, you'll stand at the stove and stir (a lot), but it's worth every single stir! It was the first meal I learned how to make as an adult. And the truth is I still love it countless bowls later!
Here are my top three tips for successful risotto:
-Don’t increase the temperature above medium (to avoid burning the pot).
-Pour in the broth slowly (~½ cup at a time) and allow time for the rice to absorb it.
-Eat it while it’s hot. It just tastes better hot.
My advice? Put on your favourite podcast, pour yourself a glass of wine, and make some delicious risotto. Ahhhh, now that’s a nice evening!
GLUTEN-FREE | DAIRY-FREE OPTION | PLANT-BASED | VEGETARIAN | VEGAN OPTION
Creamy Tomato Risotto
Author: Jen - A Naturally Nu Foodie Recipe
Prep Time: 5 to 10 minutes
Cook Time: 25 to 30 minutes
Total Time: 30 to 40 minutes
Number of Servings: 4
1 pint (444 grams) grape tomatoes
1 tsp (5 mL) avocado oil
1 tsp (5 mL) Italian seasoning
Salt + pepper to taste (optional)
2 tbsp (30 mL) avocado oil
2 garlic cloves, minced
2 cups (500 mL) arborio rice
5 cups (1000 mL) gluten-free vegetable broth
½ cup (125 mL) Parmesan or dairy-free Parmesan cheese
2 tbsp (30 mL) tomato paste
Preheat the oven to 450 degrees F (232 degrees C).
In a small bowl, combine grape tomatoes, oil, Italian seasoning, salt and pepper.
Roast for eight to ten minutes or until tomatoes are soft and skins split. Set aside.
Over medium heat, pour oil into a large saucepan. Add in garlic and stir for about one minute.
Combine rice with oil and garlic. Allow rice to become clear before adding broth.
Add half a cup (125 mL) broth at a time. Stir often and allow the rice to absorb the broth.
Repeat adding broth and stirring for about twenty-five minutes until rice is cooked and broth is absorbed. You may need all the broth.
Add Parmesan cheese to risotto and stir.
Combine tomato paste with risotto until mixed together.
Portion into bowls. Top with grape tomatoes and additional Parmesan cheese (if desired). Serve warm.
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