Scarpariello risotto is a tasty main course based on rice, easy to make and with few ingredients.
It is a variant of the classic pasta allo scarpariello, a humble Neapolitan dish based on tomato, basil, and grated cheese. This risotto recipe also uses the same ingredients and little else and is prepared in a single large pan, without adding butter. The result is a very creamy and tasty main course, perfect for lunch or dinner, with family or friends.
Read how to make scarpariello risotto with the easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 2 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 10.5 oz risotto rice
- 14 oz cherry tomatoes (your choice, canned are also fine)
- 1 clove garlic
- 4.2 cups vegetable broth
- 1.8 oz Parmesan cheese (grated)
- 1.8 oz Pecorino cheese (grated)
- fresh basil (optional)
- extra virgin olive oil
- salt
Preparation of the scarpariello risotto
Peel the garlic clove.
In a large pan, heat some extra virgin olive oil and brown the garlic.
Add the cherry tomatoes and let them soften (if you are using canned, mash them with a fork).Let it cook for about ten minutes to reduce the sauce, then add the rice and let it season for a few minutes.
Gradually add ladles of hot vegetable broth, until cooking the rice according to the times indicated on its package.Once the rice is cooked, turn off the heat, let it cool slightly, add the grated cheeses along with a little hot broth and stir well to melt the cheeses.
Serve your scarpariello risotto adding fresh basil leaves and more grated cheese if you wish.
Notes
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