Simple Creamy Tomato Risotto

If you’ve done enough exploring in the world of Italian food, then you know that risotto is a gift from the gods. This dish is made with arborio rice, which is essentially a cross between rice and pasta that releases its starch as it cooks, making it oh-so creamy and satisfying.

My first taste of risotto was a seafood risotto made with lobster butter; it was a magical experience to say the least. Since then, I’ve had quite a few other variations with truffle porcini definitely being a standout.

When I finally worked up enough motivation to make this dish for myself, I went a much simpler route by making a creamy tomato risotto. The good folks on the Food Network who warned me that risotto requires a lot of time and attention definitely weren’t wrong, as you have to babysit it the entire time it cooks. However, the cooking process only takes around 30 minutes, and the result is so worth it.

The thing I really like about this recipe is how versatile it is. I made another version where I simply swapped out the diced tomatoes for pumpkin puree, and the result was a creamy pumpkin risotto (pictured below). Without the tomato or the pumpkin, this is an easy, standard risotto recipe that you can adjust or jazz up any way you like. Some other ideas for things to include are mushrooms, shrimp, sautéed spinach, blah blah blah...you get the point. Anything tastes good with risotto.

If you’re looking to boost the tomato flavor in this recipe, add in tomato paste as you cook the rice. The only other thing you’ll have to adjust is the amount of liquid you use (you’ll need slightly more to compensate for the thick paste).

After looking at the ingredients, you might be asking yourself if the white wine is really necessary, and my definitive answer is absolutely. Risotto wouldn’t be what it is without the massive amount of flavor it picks up from being cooked in the wine. A good, and inexpensive choice of white wine that I’ve been using for this is Pinot Grigio.

My one piece of advice for you when cooking this dish is BE PATIENT. After repeating the liquid absorption process a couple of times, it might be feeling like the risotto should be done, but you really have to keep going until pretty much all of the liquid is used up and the rice is no longer tender. Start tasting the rice for doneness starting around the 25 minute mark.

Simple Creamy Tomato Risotto-- Serves 2

Ingredients:

• 2.5 cups chicken broth

• 1/4 cup white wine

• 1 ½ cups canned diced tomatoes

• ½ cup chopped onion

• 3 cloves minced garlic

• 1-2 tbsp butter (up to personal preference)

• 1 cup arborio rice

• 3 tbsp grated parm

• Salt and pepper to taste

• Parsley for garnish

Directions:

• Heat the chicken broth in a saucepan to keep it warm

• Melt the butter in a large skillet over medium heat

• Add the onion and garlic and let it cook for less than a minute

• Add the rice and stir until it’s coated with the butter

• Add 1/2 cup of the broth and stir until it’s absorbed. Then season with salt and pepper

• Add half the wine and stir until it’s absorbed

• Add ½ cup of the diced tomatoes and stir until the liquid is absorbed

• Add the rest of the wine and stir until the liquid is absorbed

• Repeat this process alternating between the broth and tomatoes until the risotto is no longer tender/crunchy. This will take around 30 minutes.

• When the rice is done, take it off the heat and stir in the Parmesan

• Garnish with parsley