Risotto with Tomato Sauce
A classic Italian Tomato and Parmesan Risotto that proves dinner doesn't have to be complicated!
Servings: 6
Ingredients
- 4 cups vegetable or chicken stock
- 4 cups water
- 3 Tbsp unsalted butter
- 4 cloves garlic, minced
- 2 cups arborio rice
- 1/2 cup white wine
- 1 cup canned tomato puree (or use fresh if you have it!)
- 1/2 cup shaved or shredded parmesan cheese, plus more for serving
- salt and black pepper to taste
Instructions
- Heat the stock and water in a saucepan and keep it warm or just barely simmering while you start the risotto.
- Melt the butter in a large heavy bottomed pot over medium/low heat.
- Add the minced garlic and sautee for a minute or two until fragrant.
- Add the rice, and stir together well.
- Add the white wine, stir, and allow the mixture to come to a simmer for a minute or two (keep stirring) until the liquid is mostly absorbed.
- Add the tomato puree, and stir again until mostly absorbed.
- Then start adding the stock/water mixture, a couple ladle-fuls at a time, stirring frequently. Add more liquid when the rice has mostly absorbed what's in the pot.
- When the risotto is fully cooked (it should be soft but not super mushy), and the liquid has been mostly absorbed (you may or may not need to use all of the liquid you heated up in your saucepan), take it off the heat and stir in the parmesan cheese, along with salt and black pepper to taste.
- Serve with more parmesan cheese.
Nutrition
Calories: 365 kcal · Carbohydrates: 60 g · Protein: 8 g · Fat: 8 g · Saturated Fat: 5 g · Polyunsaturated Fat: 0.4 g · Monounsaturated Fat: 2 g · Trans Fat: 0.2 g · Cholesterol: 21 mg · Sodium: 783 mg · Potassium: 274 mg · Fiber: 3 g · Sugar: 4 g · Vitamin A: 797 IU · Vitamin C: 5 mg · Calcium: 120 mg · Iron: 4 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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