Tomato Risotto in a Pan is one of my First Courses which is super easy and delicious that I make when I don’t know what to cook because it’s quick and I always have rice and tomato sauce at home! If you also have homemade FRESH TOMATO SAUCE, even better, because your tomato risotto will be even tastier! I am a big fan of PASTA with FRESH TOMATO but sometimes, to be honest, a good risotto with butter and a ton of parmesan is very tempting.. so I prepare the tomato risotto cooked in a pan that fills me up and doesn’t involve too much effort in the kitchen!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups broth
- 1 1/2 cups Arborio rice
- 3/4 cup tomato sauce
- 1/2 cup grated parmesan
- 2 tbsps butter
- 1 white onion
- extra virgin olive oil
Preparation
Clean and peel the onion.
Cut it into strips and then chop it finely.
Put a drizzle of oil in the pan and heat it.
When the oil is hot, add the onion to the pan and sauté on high heat.
When the onion is golden, add the rice and toast it on high heat.
When the rice is well toasted, add the tomato sauce being careful as the rice is very hot, it will splash.
Also add the broth and stir.
Lower the heat under the rice and cook, stirring occasionally, for 20 minutes.
When the rice is cooked but still al dente, cream the tomato risotto in the pan with butter and grated parmesan.
Mix, let it rest for 2 minutes, and serve, still hot.
Storage
The Tomato Risotto in a Pan is good freshly made. If there are leftovers, you can reheat it in a pan or microwave, or bake it in the oven, placed in a baking dish with the surface sprinkled with grated parmesan.
