Name: Tomato and Parmesan Risotto
Ingredients: ¼ tsp. freshly grated nutmeg; 2 cups cherry tomatoes; Freshly ground black pepper; 1 Tbsp. tomato paste; 1 cup arborio or carnaroli rice; Kosher salt; 1 medium onion, finely chopped; 3 garlic cloves, thinly sliced; 5 cups low-sodium chicken broth; 2 Tbsp. unsalted butter; 2 Tbsp. extra-virgin olive oil, plus more for drizzling; 2 oz. finely grated Parmesan , plus more shaved for serving

Risotto Dish

My risotto looks too dry, what did I do wrong?

Do I really need to stir the risotto constantly?

Can I use low-fat or non-dairy milk instead of stock?

What is the right texture for a perfectly cooked risotto?

Is it necessary to add cheese and butter at the end?

Use the smallest tomatoes you can find at the market for this risotto recipe. They’ll be extra sweet and have thin skins.

Milk

Gluten Free

Seasonings

gram

whole nutmeg

Fresh Vegetables

cherry tomato

black pepper

Canned Vegetables

tomato paste

Grains & Rice

arborio rice

Coarse Salt

onion

garlic

Stocks & Broths

milliliter

Reduced Sodium Chicken Broth

Butter & Margarine

unsalted butter

Oils

extra virgin olive oil

Cheese

grated parmesan cheese

Zinc

Minerals

Sodium

Potassium

Magnesium

Iron

Calcium

Water

Calories

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Choline

Vitamins

Manganese

Selenium

Copper

Cholesterol

Alpha-carotene

Vitamin A

Vitamin E

Beta-cryptoxanthin

Dietary Folate Equivalents

Vitamin K

Vitamin B6

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Beta-carotene

Phosphorus

Sugar

Carbohydrates

Protein

Dietary Fiber

Lycopene

Pantothenic acid (B5)

Lutein+zeaxanthin

Calories from Fat

Vitamin C

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Tomato and Parmesan Risotto

Baking Goods

Produce

Pasta, Sauces, Grain

Meal

Dairy

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