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Tomato Risotto in pan with tomatoes around the pan

Roasted Tomato Risotto

  • Author: Bruce and Dina Miller
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x


Units Scale

Ingredients for roasted tomato risotto:

  • 32 ounces chicken broth
  • 6 tablespoons butter
  • 2 tablespoons olive oil
  • 1 medium shallot diced
  • 5 gloves garlic shredded
  • 1 1/4 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 Roasted 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.

  • Category: Vegetarian
  • Method: Stove top
  • Cuisine: Italian

Keywords: Roasted Tomato, Risotto, Italian