Creamy Tomato Risotto

This creamy and indulgent risotto celebrates the deep rich flavor of tomatoes,
with notes of nutty Parmesan and rich cream.

Servings: 3 people

Author:

Prep Time
10 minutes

Cook Time
35 minutes

Total Time
45 minutes

Side Dish Dinner Main Dish

Italian

Rice Risotto Sun-dried tomatoes date night

🧂 Ingredients

1 Warm the broth separately on the stove.
2 In a wide pot on medium-low heat melt the butter. Once melted add shallots,
garlic and a 1/2 tsp of salt. Sweat and cook down for 3-5 minutes until fragrant
and soft.
3 Once sweated out add tomato pasted and mix to combine. Toast tomato paste for
7-10 minutes until color has deepened. Mix every few seconds to ensure it
doesn't burn.
4 Add arborio rice and mix to combine. Toast rice for 3-4 minutes.
5 Add the wine and stir. Cook for 2-3 minutes before adding the first round of
broth. Depending on the pan add broth until it just covers the risotto. (could
be 1 cup to 1 1/2 cups). Give it a quick mix, a shake of the pan to ensure all
grains are covered and cook until rice absorbs the majority of the broth. Mix
every few minutes to avoid the rice from sticking.
6 Add more broth and repeat above steps.
7 Once all broth has been added, but not completely absorbed (15-18 minutes of
cooking) give it a taste. Rice should still be loose, yet al dente. If it is
still hard add more broth 1/4 cup at a time and cook down. Add the Parmesan
cheese and heavy cream. Mix to incorporate. Serve immediately.