Tomato risotto, a first course dish that reminds me a lot of my childhood. My grandmother Angela and my mother used to make it at least once a week. Both prepared the same dish, but in two different ways. Yes indeed. For my grandmother, the red risotto had to be cooked strictly in the traditional way, in the pot. She added the hot broth little by little, made with the vegetables from her garden, and stirred the rice continuously until fully cooked.
My mother, on the other hand, much more practical, prepared it using the same ingredients in a pressure cooker. Two different ways of cooking, but with the same result: a super delicious tomato risotto, whose aroma lingered throughout the house for several hours. Today, in my version, I offer you tomato rice with potatoes in a pressure cooker. A variant I often prepare for my family and that my husband particularly loves. Now, I just have to invite you to join me in the kitchen because the tomato and potato risotto in a pressure cooker will be ready in a click!
If you are interested in other first course recipes using the pressure cooker, check out:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 3 people
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: All seasons
- Energy 454.24 (Kcal)
- Carbohydrates 67.17 (g) of which sugars 2.09 (g)
- Proteins 9.21 (g)
- Fat 14.69 (g) of which saturated 6.84 (g)of which unsaturated 3.65 (g)
- Fibers 3.32 (g)
- Sodium 1,470.20 (mg)
Indicative values for a portion of 372 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cups Carnaroli rice
- 1/2 white onion
- 1 1/2 tbsps oz extra virgin olive oil
- 1 1/3 cups oz tomato sauce
- 2 potatoes
- 1/3 cup oz dry white wine
- 3 cups vegetable broth
- salt (to taste)
- chopped parsley (to taste)
- 2 1/2 tbsps oz butter
- 1/4 cup oz Parmigiano Reggiano DOP
Tools
- Pressure Cooker
- High-edged Casserole
- Cutting Board
- Knife
Preparation
To prepare the tomato risotto, first prepare the broth, which you will need to add shortly before closing the pot. It should be hot when you add it to not interrupt the cooking.
Now peel the potatoes, wash them under water and cut them into not too large chunks. Then clean and chop the onion and sauté it for a few minutes in the pot with the oil. Then add the rice, toast it, and deglaze with the wine, letting the alcohol evaporate.
Then pour in the tomato sauce, the previously cut potatoes, and the hot broth. Adjust salt and close the pot, bringing it to maximum power.
From the start of the whistle, lower the heat and cook for 4 minutes. After the cooking time, gradually vent the steam, open the pot, and stir in butter and Parmesan.
Mix well until the butter and grated cheese are well combined. The tomato and potato risotto is ready! Add the chopped parsley, stir, and bring to the table.
Storage and tips for tomato risotto
The tomato and potato risotto can be stored for one or two days in the refrigerator in a container with a lid.
For extra flavor
Heat a non-stick pan with a drizzle of oil, spread out the leftover risotto, and let it brown on both sides until it forms a delicious crust.
If you liked this recipe, you might also be interested in Risotto alla Monzese in a Pressure Cooker, or even Garlic Risotto in a Pressure Cooker, or Porcini Mushroom Risotto in a Pressure Cooker, or Rosemary Risotto in a Pressure Cooker, or Seafood and Vegetable Risotto.
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Questions and Answers for Tomato Risotto
Can I make this risotto with an electric pressure cooker?
Yes, of course, you can make this first course dish using an electric pressure cooker. Sauté the onion with the sauté function. With the same function, toast the rice and deglaze with the white wine. Let the alcohol evaporate, add the tomato sauce and potatoes. Then add the broth, adjust the salt and close the pot by closing the decompression valve. Cook the rice with the pressure cook function for 4 minutes. After the cooking time, activate the decompression and stir in butter and grated cheese. Then add the chopped parsley, mix and serve.
