Description
A delicious tomato risotto that is perfect for a date night at home!
Ingredients
Units
Scale
- 2 tbsp butter (can sub olive oil)
- 2 shallots, finely chopped (approx 1/2 cup chopped)
- 2 garlic cloves, finely chopped
- 1 1/2 cups arborio rice
- 1/4 tsp salt
- 1/2 tsp Watkins organic onion powder
- 1/2 tsp Watkins organic ground black pepper
- 1/2 cup Pomi Strained Tomatoes
- 4–5 cups vegetable stock, heated* (see note)
- 1 tbsp lemon juice
- 1/2 cup parmesan cheese
- 1 cup cherry tomatoes to top (optional)
Instructions
- Heat the butter in the pot on medium heat, then add the shallots and garlic and let cook for 2 minutes.
- Add the rice, salt, ground black pepper and onion powder and stir everything together, let cook for another 1-2 minutes so the rice toasts slightly.
- Slowly add the broth, 1/3 cup at a time, stirring frequently until the liquid is completely absorbed before adding more broth. Repeat until you’ve added 3 cups of broth.
- Add the strained tomatoes and lemon juice and mix to incorporate.
- Then continue to add the remaining broth until the rice is cooked to al dente. (cook through with a slight bite to it.)
- Add the parmesan cheese and stir together. Season with additional salt and pepper if needed.
- If you’d like to add roasted cherry tomatoes to garnish, lightly coat the tomatoes in oil place them on a baking sheet and roast in the oven at 400 degrees F for 15 minutes.
Notes
*It’s important to use hot stock to make risotto in order to properly cook the rice. Boil the stock in a pot or in the microwave before using it in the recipe.
Add more or less stock if needed to cook the risotto.
The texture of the risotto shouldn’t be too thick. You should be able to run a spoon through it and the risotto seeps back together.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 350
- Sugar: 5g
- Fat: 11g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 10g