Tomato Risotto

Rating:

Total Time:

40 minutes

Difficulty:

Easy

Risotto a way of life here on WGC. I’ve been obsessed ever since week #2 of culinary school and I’m still going strong! Today is all about this summery Tomato Risotto (but news flash – I’ve developed it so you can make it any time of the year!) 

Tomato Risotto from www.whatsgabycooking.com (@whatsgabycookin)

Here’s the deal with risotto. It looks impressive. It sounds fancy. Feels lux. But in reality, they are really easy to make and don’t require too many ingredients or time.. Whenever we do a risotto for dinner, that’s it! The whole kit and kaboodle. Mayyyybe a salad. Maybe.  

Tomato Risotto from www.whatsgabycooking.com (@whatsgabycookin)

You guys know I’ve been obsessed with ordering all the Italian things from Delallo the last few months. My pantry is the definition of stocked when it comes to pasta, olives, olive oil, and condiments. Delallo has all sorts of goodies that would be great on this board. I used their San Marzano Tomatoes because, that felt right. They are picked and packed at the height of ripeness so you can get that Italian tomato vibe no matter what time of year.  I keep cans of them stocked at all times for this risotto or any other sort of tomato based sauce that I make!! Have at it! 

Tomato Risotto from www.whatsgabycooking.com (@whatsgabycookin)

Tomato Risotto

Gaby
One of my favorite risottos loaded with tomatoes, zucchini, cheese and basil – it feels like summer but you can make it any time of the year!!
5 from 1 vote
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Main Course, Side Dish
Cuisine Italian
Servings 4 people

Ingredients
  

  • 2 1/2 cups chicken stock (or vegetable stock)
  • 10 ounces Delallo San Marzano Tomatoes, crushed
  • 2 tablespoons olive oil
  • 2 shallots, diced
  • 1 1/2 cups shredded zucchini
  • 4 cloves garlic, roughly chopped
  • 1 cup Delallo Arborio rice
  • 1/2 cup dry white wine (anything but an oaky chardonnay)
  • 1/2 cup Parmesan Cheese
  • 1/4 cup Mascarpone Cheese
  • kosher salt and tons of freshly cracked black pepper
  • fresh basil to garnish

Instructions
 

  • In a medium saucepan, combine the stock and tomatoes and heat over low heat until just warmed through. 
  • Heat the olive oil in a large skillet over medium high heat. Add the shallot and sauté until translucent. Add the zucchini and garlic and cook until softened. Add the Arborio rice to the skillet, making sure to stir it around in the olive oil so that each granule is coated with it, and toast it for about 90 seconds
  • Add the white wine and stir the rice until all the wine has been absorbed and then start adding the stock mixture 1/2 cup at a time, making sure not to add more until the previous addition has been absorbed
  • Once the rice is just tender, add the cheese and combine. Remove from heat and season with salt and pepper. Serve with basil and cheese on top. 

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Recipe Rating




4 comments

  1. Harley

    5 stars
    Would give this 20 stars if possible. Made it as written tonight and should have doubled the recipe because there was none left and the cook (yours truly) didn’t get any. Guess I’ll make again when the family is out out of the house.

  2. Melissa O

    5 stars
    So yummy! My husband said this was the best risotto of all the risottos. It was really fun and easy to make too. I’ll definitely be making this a lot.

  3. Suzanne Rudolph

    5 stars
    Just made this for dinner and it was amazing! Everyone loved it and I will do it again and again and again! I’m obsessed!