Tomato Risotto - Cook For Your Life- anti-cancer recipes

Tomato Risotto

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 13 ingredients
Here’s yet another way to use our basic Quick Tomato Sauce! This buttery rice dish reminds me of my Mum’s cooking. Her family came from near Biella, from the Piedmont, the old Kingdom of...

Ingredients

  • 1 tablespoon good olive oil, or to taste
  • 1 small onion, finely diced
  • 1 1/2 cups Arborio rice
  • 1 quart chicken stock, heated to a low simmer and kept warm
  • 1 tablespoon freshly grated Parmesan (optional)
  • 1 tablespoon unsalted butter (optional)
  • 3 tablespoons fresh basil leaves, torn into pieces (do not substitute with dried)

For The Quick Tomato Sauce

  • 2 tablespoons olive oil
  • 1 1/2 pounds ripe plum tomatoes (about 6-8), coarsely chopped (See Ann’s Tips)
  • 1 to 2 cloves garlic, smashed and thinly sliced lengthwise
  • 1 small dried red pepper, seeds removed (optional)
  • 1/2 teaspoon salt or to taste
  • 1 tablespoons freshly grated Parmesan cheese (optional)
For method click here

Nutrition Facts

Calories

356 cals

Fat

12 g

Saturated Fat

3 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

7 g

Carbohydrates

52 g

Sugar

7 g

Fiber

3 g

Protein

10 g

Sodium

473 mg

Directions

  1. Heat the oil over medium-high heat in a heavy-bottomed sauté pan or wok (I always use a wok for risotto). Add the onion and sauté until it softens and becomes translucent and slightly golden. Do not burn it. This will take about 7-10 minutes. If the onion appears to be cooking too quickly, turn the heat down a little.
  2. Add the rice to the onions and fry, stirring until you hear the rice clicking against the sides of the pan. Turn the heat to medium-high.
  3. Add the tomato sauce and 1 ladle of the warm stock to the rice and onions. Cook, stirring until the liquid is nearly absorbed. The rice shouldn’t get completely dry. Add 2 more ladles of the warm stock to the rice and cook, stirring, until it is nearly all absorbed. Repeat until the rice is nearly cooked. It should have a lot of bite but have lost any chalky texture.
  4. Add the rest of the stock to the rice. Beat the butter and Parmesan into the rice until it looks creamy. Check for seasoning. Stir in the basil leaves and cover the risotto tightly. Remove it from the heat and let it sit for 3-5 minutes.
  5. Remove the lid. If the risotto seems dry, stir in a little more warm stock or water to get the right creamy consistency. Serve warm.

Chef Tips

If you like, for a dish with more protein and a pretty look, too, add 1/2 a cup of frozen peas or lima beans along with the stock at the start of step 4.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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