This tomato risotto is comforting, creamy, and comes together in under 30 minutes. Serve with chicken or roasted vegetables for a delicious complete meal.
Why You'll Love this Tomato Risotto
- It's easy to make! In 20 minutes, with just 10 mintues of prep you'll have an impressive and delious side dish that everyone will love.
- It's easy to substitute ingredients! Don't want to use wine? Use extra chicken stock instead. Don't have mascarpone? You can use crรจme fraรฎche, cream cheese, or sour cream instead!
- You can add protein! This is the perfect dish to pair with roasted chicken or even add mussels or a roasted vegetable for a complete meal!
Try my other risotto recipes: Butternut Squash Risotto, Mushroom Risotto, Barolo Risotto, Seafood Risotto, and Spring Risotto.
What You'll Need
- 2 tablespoons Olive Oil
- 3 tablespoons butter, divided
- 1 Shallot, chopped
- ยฝ teaspoon kosher salt
- 2 cloves garlic, smashed and peeled
- 1 14oz can diced tomatoes, drained
- 1 cup arborio or carnaroli rice
- ยฝ cup dry white wine
- 1 cup chicken stock
- ยผ cup mascarpone cheese
- 1 cup grated parmesan cheese, plus more for garnish
- 2 tablespoons chives, diced, optional for garnish
How to Make Tomato Risotto
- Heat a medium Dutch oven over medium high heat. Add oil and 1 tablespoon butter to the hot pan. Heat until butter is fully melted. Add the shallot, garlic and salt to the pan. Cook, stirring often until fragrant and the shallots are softened, about 1 minute.
- Reduce the heat to medium. Add the drained tomatoes, to the pan and lightly smash with the back of a wooden spoon. Cook, stirring often, until the tomatoes are all smashed and coated in the oil, about 3 minutes.
- Add the rice and stir to coat. Toast the rice, stirring often, until the tomato liquid is fully absorbed, about 3 minutes.
- Stir in the wine and cook until it is fully absorbed, about 2 minutes.
- Add the chicken broth and cook, stirring often, until the stock is almost entirely absorbed, about 5 mintues.
- Add 1 ยผ Cups of water and stir until the rice is creamy and still a touch al dente, about 7 to 10 minutes.
- Remove from the heat and stir in the remaining 2 tablespoons butter, mascarpone cheese, and parmesan cheese.
- To serve, spoon into shallow bowls and serve. Garnish with extra parmesan and chopped chives.
FAQ's
What is Arborio Rice?
Arborio rice is an Italian short-grain rice. When cooked, the rounded grains are firm, and creamy and chewy compared to other varieties of rice, due to their higher amylopectin starch content.
You can also try carnaroli rice, violone nano, sushi rice, or farro as a substitute.
What can I use instead of Mascarpone Cheese?
Crรจme fraรฎche is likely the closest substitute for mascarpone, both in flavor and texture. Crรจme fraรฎche is more acidic than mascarpone and has a slightly pronounced tangy flavor.
In a pinch, you could also use cream cheese, sour cream, or Greek yogurt.
Did you make this recipe?
Please leave a comment and rating below, also let me know what you thought of this recipe. Be sure to snap a picture and tag me on Instagram @Meghanitup or share it on Pinterest so that I can follow along.
HUNGRY FOR MORE? You can also follow along on Instagram and Pinterest for more recipe updates.
More recipes youโll love:
๐ Recipe
Tomato Risotto
Want to Save This Recipe?
Enter your email & I'll send it to your inbox.ย Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Meghan It Up.
Ingredients
- 2 tablespoons Olive Oil
- 3 tablespoons butter divided
- 1 Shallot chopped
- ยฝ teaspoon kosher salt
- 2 cloves garlic smashed and peeled
- 1 14 oz can diced tomatoes drained
- 1 cup arborio or carnaroli rice
- ยฝ cup dry white wine
- 1 cup chicken stock
- ยผ cup mascarpone cheese
- 1 cup grated parmesan cheese plus more for garnish
- 2 tablespoons chives diced, optional for garnish
Instructions
- Heat a medium Dutch oven over medium high heat. Add oil and 1 tablespoon butter to the hot pan. Heat until butter is fully melted. Add the shallot, garlic and salt to the pan. Cook, stirring often until fragrant and the shallots are softened, about 1 minute.
- Reduce the heat to medium. Add the drained tomatoes, to the pan and lightly smash with the back of a wooden spoon. Cook, stirring often, until the tomatoes are all smashed and coated in the oil, about 3 minutes.
- Add the rice and stir to coat. Toast the rice, stirring often, until the tomato liquid is fully absorbed, about 3 minutes.
- Stir in the wine and cook until it is fully absorbed, about 2 minutes.
- Add the chicken broth and cook, stirring often, until the stock is almost entirely absorbed, about 5 mintues.
- Add 1 ยผ Cups of water and stir until the rice is creamy and still a touch al dente, about 7 to 10 minutes.
- Remove from the heat and stir in the remaining 2 tablespoons butter, mascarpone cheese, and parmesan cheese.
- To serve, spoon into shallow bowls and serve. Garnish with extra parmesan and chopped chives.
- ย
Leave a Reply