I Made This Tomato Risotto Once and Now I Can't Stop

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative.

white wine

🥗Healthier: non-alcoholic white wine

💰Cheaper: chicken broth

Chicken broth can add flavor without alcohol.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine is often cheaper and provides a similar texture.

Warm up half a bottle of homemade tomato pasta in a deep pot on low heat for about 10-20 minutes until it has little bubbles.

In a separate deep pot, add 2 tablespoons of extra virgin olive oil and chopped onion. Cook for 5-7 minutes, adding a splash of water to prevent burning.

Prepare cherry tomatoes on a baking tray with baking paper, drizzle with extra virgin olive oil, and season with salt and pepper. Bake at 200°C for 10-20 minutes until soft.

Once the onion is caramelized, add the cararoli rice to the pot and toss for about 2 minutes.

Add the white wine to the rice and start counting the cooking time (18 minutes). Stir until the wine evaporates.

Gradually add hot vegetable stock to the rice, a little at a time, ensuring the rice remains moist and stirring frequently to prevent sticking.

Continue adding stock until the rice is cooked and creamy, which should take about 18 minutes total, checking for doneness and adjusting stock as needed.

At 16 minutes into cooking, add the warmed tomato pasta to the rice and stir to combine, reserving some for decoration.

Taste the risotto and season with salt and pepper as needed before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens