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Tomato and Parmesan Risotto
Use the smallest tomatoes you can find at the market for this risotto recipe. They’ll be extra sweet and have thin skins.
46
1,591
708
493
CALORIES
$2.12
PER SERVING
Ingredients
12 INGREDIENTS
4 SERVINGS
2 oz finely grated parmesan
plus more shaved for serving
1/4 tsp freshly grated nutmeg
freshly ground black pepper
1 tbsp tomato paste
1 cup arborio rice
kosher salt
2 cups cherry tomatoes
3 cloves garlic
thinly sliced
5 cups low sodium chicken broth
2 tbsp unsalted butter
2 tbsp extra virgin olive oil
plus more for drizzling
1 medium onion
finely chopped
Directions
16 STEPS
View Directions on Bon Appétit
Health Info
Macros
53g
CARBS
21g
FAT
23g
PROTEIN
Allowed on these diets
GLUTEN FREE
Contains these allergens
MILK
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Frequently Asked Questions
My risotto looks too dry, what did I do wrong?
Why is my risotto too gummy?
Do I really need to stir the risotto constantly?
Can I just leave my risotto to cook?
When should I add vegetables or protein?
Can I use any type of rice for risotto?
Can I add all the stock at once?
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?
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