Risotto Di Pomodoro Tomato Risotto Recipes

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RISOTTO AL POMODORO



Risotto al Pomodoro image

Tomato Risotto Italian Recipe From Paola Benecchi

Provided by Paola Bennechi

Categories     Side Dish

Number Of Ingredients 10

12 oz. arborio rice
2 quarts broth
3/4 cup dry white wine
1 1/2 cups cherry tomatoes
1 small red onion (finely diced)
3 tablespoons olive oil
2 tablespoons butter
1 tablespoon kosher salt (divided in pinches)
1/4 cut fresh basil (coarsely chopped)
4 oz Parmesan cheese (grated)

Steps:

  • Heat broth, in large pot over medium heat, to a light boil then reduce heat to keep hot.
  • In large saute pan over medium heat, place olive oil and 2 tablespoons butter
  • Add onion to saute pan and stir until translucsent
  • Add rice to onions and stir
  • Add tomatoes and stir
  • Add wine, reduce to half
  • Gradually add broth, a ladle at a time till absorbed into rice, stir intermittently
  • Add a pinch of salt between ladles of broth
  • Continue to add broth while rice cooks, stirring and gently mashing tomatoes in mixture
  • When rice is tender and broth absorbed, place in serving bowl
  • Add remaining tablespoon butter and grated cheese. Stir and serve immediately.

Nutrition Facts : Calories 320 kcal, Carbohydrate 40 g, Protein 8 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 17 mg, Sodium 2076 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

TOMATO RISOTTO (RISOTTO AL POMODORO)



Tomato Risotto (Risotto Al Pomodoro) image

This is a favorite around our place. Best when you can use fresh sun-ripened tomatoes with lots of flavor and nice red color. Requires lots of hands-on time, but definitely worth it. This comes from a cookbook called "Risotto" which contains all vegetarian recipes.

Provided by Simply Chris

Categories     Rice

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

4 cups vegetable stock
1/4 cup unsalted butter
1 tablespoon extra virgin olive oil
8 shallots, finely chopped
4 garlic cloves, crushed
1 1/2 cups arborio rice
1/3 cup white wine
8 tomatoes, seeded and coarsley chopped
1 1/2 cups parmesan cheese, grated
1/2 cup fresh basil leaf, torn
sea salt
black pepper

Steps:

  • Heat the stock in a saucepan until almost boiling, then reduce heat until barely simmering to keep it hot.
  • Heat the butter and oil in a deep skillet or heavy bottomed saucepan over medium heat.
  • Add the shallots and cook for 1-2 minutes, until soft but not browned.
  • Add the garlic.
  • Add the rice and stir with a wooden spoon until the grains are well coated and glistening, about 1 minute.
  • Pour in the wine and stir until it has been completely absorbed.
  • Add 1 ladle of hot stock and simmer, stirring until it has been absorbed.
  • Repeat.
  • After 10 minutes, add the tomatoes. Continue to add the stock at intervals stirring as before, until the liquid has been absorbed and the tomatoes and rice are tender, but still firm.
  • Reserve the last ladle of stock.
  • Add the reserved stock, parmesan, basil, salt and pepper.
  • Mix well.
  • Remove from heat, cover and let rest for 2 minutes.
  • Sprinkle with additional parmesan when serving.

Nutrition Facts : Calories 328.2, Fat 13.3, SaturatedFat 7.2, Cholesterol 31.8, Sodium 297.3, Carbohydrate 39.4, Fiber 2.6, Sugar 3.5, Protein 11.5

RISOTTO DI POMODORO (TOMATO RISOTTO)



Risotto di pomodoro (tomato risotto) image

Categories: Kids, Gluten free, Dairy free (substitute butter with olive oil and eliminate the cheese), Vegetarian, Healthy, Quick and Easy This is the risotto version of pizza margherita. Tomato risotto is a traditional Italian dish. It is also traditional when making risotto to "mantecare" the risotto to finish it. This typically means to stir in a pat of butter. I decided instead to top the risotto with a small piece of burrata cheese (the best mozzarella cheese you can find can be substituted here). My children love "pizza rice" and so will you. It is also a good crowd-pleasing yet sophisticated dish for entertaining (particularly as it is vegetarian, gluten-free and can be modified to be vegan).

Provided by Woo Wei-Duan

Categories     First Course (Primo)

Time 25m

Yield 4

Number Of Ingredients 10

1 onion, skin and ends removed, finely chopped
25 grams butter
20 mls extra-virgin olive oil
400 grams risotto rice (arborio or carnaroli)
480 grams cherry tomatoes (peel the skin for a more elegant presentation), fresh or jarred
400 mls chicken or vegetable stock
5 gms (1 teaspoon) salt
10 basil leaves, rinsed, dried and finely sliced
40 grams Parmigiano-Reggiano cheese, finely grated
200 grams burrata cheese (optional)

Steps:

  • Heat the onion with the olive oil and butter until the onion is translucent and soft, but not coloured (10 to 15 minutes).
  • Add the rice and stir to toast until it makes a squeaking sound, 4 to 5 minutes.
  • Add 60 mls of stock, stirring until it evaporates (1 to 2 minutes).
  • Add the tomatoes, salt and 150 mls of stock, stirring continually.
  • When all the broth is absorbed, add another 150 mls and repeat. Keep enough liquid in the pan and stir continuously so that the rice does not stick to the pan and cooks evenly.
  • Keep adding the broth until the rice is cooked (about 20 minutes in total from when the rice was added). It should be firm to bite but not unpleasantly hard. There should be enough liquid to coat the rice but not so much that the rice floats in it. Remove the rice from the heat. Stir in the basil and the Parmigiano-Reggiano cheese.
  • Serve topped with 50 grams each of burrata cheese (optional).

TOMATO RISOTTO



Tomato Risotto image

One of my favourites, a magical food created out of my favourite colour - red, tomatoes:) Ahh! Try this, you'll never regret it!

Provided by Charishma_Ramchanda

Categories     Short Grain Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

25 g butter
1 tablespoon olive oil
3 shallots, finely chopped
175 g arborio rice
1 tablespoon tomato puree
1 (400 g) can chopped tomatoes
600 ml light vegetable stock
25 g parmesan cheese or 25 g cheddar cheese, grated
3 tablespoons fresh basil, chopped

Steps:

  • Preheat the oven to 180 deg C.
  • Then melt the butter with the oil in a heavy-based pan and fry the shallot until soft (but not coloured) i.e. for about 5-10 minutes should be great.
  • Next, as you turn the heat up slightly, add the rice and stir to coat it thoroughly with the buttery juices.
  • Add the puree and the tomatoes and stir well.
  • Add a ladle of stock and allow that to bubble!
  • Then add the rest of the stock and bring up to a simmer.
  • Stir once, transfer to a warm ovenproof dish and put it (uncovered) in the middle of the oven.
  • After 10 minutes, remove it and stir once.
  • Return to the oven for 10 minutes.
  • When the risotto is ready, take it out, stir in the cheese and basil.
  • Season and leave to stand for a few minutes before serving.

Nutrition Facts : Calories 288.8, Fat 10.7, SaturatedFat 4.8, Cholesterol 18.9, Sodium 139.8, Carbohydrate 41.8, Fiber 2.6, Sugar 2.9, Protein 6.7

TOMATO RISOTTO



Tomato Risotto image

Once you master the risotto technique, you can make flavorful versions throughout the year. This summery version is based on red, ripe tomatoes from the garden, but if you want to up the tomato quotient, surround the finished dish with slices of multicolored heirloom varieties. Best as a first course or vegetarian main course, it could also pair with a main course - grilled fish, for instance.

Provided by David Tanis

Categories     dinner, lunch, weekday, grains and rice, main course, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Extra-virgin olive oil
1 large onion, diced (about 1 1/2 cups)
Salt and pepper
1 1/2 cups arborio or carnaroli rice
Pinch of red-pepper flakes
2 garlic cloves
1/2 cup white wine
2 cups diced ripe red tomatoes
3 cups boiling water or vegetable broth
1/2 cup grated pecorino or Parmesan, plus more for serving
4 medium tomatoes, in different colors, sliced
Chopped parsley, for garnish
Snipped basil, for garnish

Steps:

  • Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium-high heat, then add the onion, and season generously with salt. Add pepper to taste, and cook until softened, about 5 minutes.
  • Add the rice and cook the onions, stirring, until the onions are barely brown, about 2 minutes. Add red-pepper flakes, garlic, white wine and diced tomatoes, and cook until most of the liquid has evaporated, about 5 minutes more.
  • Add 2 cups boiling water and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so.
  • When the liquid is absorbed, add remaining 1 cup water and continue to cook for another 5 minutes, until the rice is cooked, but the grains are still firm. Taste and adjust the seasoning, adding another splash of water if necessary to loosen the mixture. Turn off the heat, stir in the pecorino and 2 more tablespoons olive oil.
  • Transfer to a low, wide serving bowl. Surround the rice with tomato slices and season them with salt and pepper. Sprinkle with parsley and basil. Pass more grated cheese at the table.

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