The first time Bruce made this creamy tomato risotto was a few years ago when we were in Savanah Georgia. We were at a an Airbnb with a fabulous kitchen, and we made so many good dinners there. He has made it a few more times since then, Sometimes we top it with shrimp, and sometimes we just have it with a side veggie. Either way, this tomato risotto is creamy, dreamy and so good!
The great thing about this creamy tomato risotto, is that it takes just a few ingredients, and can be made year round. We pick up roasted tomatoes from the deli section at the store, and we always have arborio rice in the pantry. And of course, we have canned tomatoes, which are a pantry essential!
If you want to mix it up a bit, you could add in some olive tapenade or a hand full of spinach at the end, to give it some levels of flavor. We like it just like it is, because it is just so tasty!
What you will need to make this Creamy Tomato Risotto
Chicken or Vegetable Stock
Diced canned tomatoes
Oven roasted tomatoes
Grated Parmesan cheese
Ingredients for tomato risotto:
- 32 ounces chicken broth
- 6 tablespoons butter
- 2 tablespoons olive oil
- 1 medium shallot diced
- 5 gloves garlic shredded
- 1 ¼ cups arborio rice
- 1/3 cup white wine
- 3 tablespoons tomato paste
- 15 ounce can petite diced tomatoes drained and juice reserved
- 6 ounces oven roasted tomatoes
- 1 cup grated parmesan cheese
Instructions for Tomato Risotto:
- Heat the chicken broth and reserved tomato juice to a simmer. Melt 2 tablespoons of the butter in a 12-inch skillet. Add in the olive oil and stir. Toss in the shallot and heat until softened, about 2 minutes. Add in the garlic and cook for 30 seconds. Stir in the arborio rice and cook for 2 minutes. Pour in the wine and reduce until the liquid is almost gone. Stir in the tomato paste and cook for 2 minutes.
- Pour in 1/3 of the heated chicken broth and stir. Reduce heat to a simmer and cook until the rice has absorbed most of the liquid. Periodically stir the rice to prevent sticking. Repeat the chicken broth step 2 more times.
- Cut the remaining 4 tablespoons of butter into equal pieces and press them into the risotto to melt. Add in the diced and roasted tomatoes. Cook for 2 minutes until warmed through. Sprinkle the parmesan cheese over the top and stir it in. Cook for 1-2 minutes until melted.