Creamy Tomato Risotto with Garlic Crumbs

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Creamy Tomato Risotto with Garlic Crumbs

Indulge in our Creamy Tomato Risotto with Garlic Crumbs, a comforting dish that's both rich and flavorful. Perfect for a cozy dinner, this recipe is easy to make and sure to impress!

363 kcal /serving 40 mins Serves 4 Medium Italian Vegetarian

Ingredients

  • {'group': 'Main', 'item': '400g can finely chopped tomatoes'}
  • {'group': 'Main', 'item': '240ml vegetable stock'}
  • {'group': 'Main', 'item': '2 tbsp tomato purée'}
  • {'group': 'Main', 'item': '1 tbsp olive oil'}
  • {'group': 'Main', 'item': '1 small onion, finely chopped'}
  • {'group': 'Main', 'item': '1 garlic clove, minced'}
  • {'group': 'Main', 'item': '150g Arborio rice'}
  • {'group': 'Main', 'item': '120ml white wine'}
  • {'group': 'Main', 'item': '3 tbsp double cream'}
  • {'group': 'Main', 'item': '4 tbsp grated Parmesan'}
  • {'group': 'Main', 'item': '1 tbsp lemon juice'}
  • {'group': 'Main', 'item': '¼ tsp salt'}
  • {'group': 'Main', 'item': '¼ tsp ground black pepper'}
  • {'group': 'Garlic Crumbs', 'item': '1 tbsp unsalted butter'}
  • {'group': 'Garlic Crumbs', 'item': '¼ tsp Maldon salt'}
  • {'group': 'Garlic Crumbs', 'item': '2 garlic cloves, minced'}
  • {'group': 'Garlic Crumbs', 'item': '4 tbsp panko breadcrumbs'}
  • {'group': 'Garlic Crumbs', 'item': '1 tsp chopped flat-leaf parsley'}
  • {'group': 'Garlic Crumbs', 'item': 'zest of ½ lemon'}
  • {'group': 'Garlic Crumbs', 'item': '3 tbsp grated Parmesan'}

Preparation

  1. Finely chop the onion and mince the garlic.
  2. Measure out the Arborio rice, white wine, and vegetable stock.
  3. Zest half a lemon and chop the parsley for the garlic crumbs.

Cooking

  1. In a saucepan, combine the chopped tomatoes, vegetable stock, and tomato purée.
  2. Heat until almost boiling, then remove from heat.
  3. In a large frying pan, heat olive oil and sauté the onion for 5 mins until softened.
  4. Add minced garlic and cook for 1 min.
  5. Stir in Arborio rice until coated with oil, then pour in white wine.
  6. Stir until wine is nearly absorbed.
  7. Gradually add tomato stock, one ladle at a time, allowing each to be absorbed before adding more.
  8. Cook for 15-20 mins until rice is tender with a slight bite.
  9. Meanwhile, in a small pan, melt butter and add salt and minced garlic, cooking for 30 secs.
  10. Stir in panko breadcrumbs and cook until golden.
  11. Remove from heat and mix in parsley, lemon zest, and Parmesan.

Plating & Serving

  1. Stir cream, Parmesan, lemon juice, salt, and pepper into the risotto.
  2. Serve topped with garlic crumbs.

Notes

For a vegetarian version, use vegetarian Parmesan or Italian-style hard cheese.

Suggested Sides

green salad crusty bread

Nutrition per Serving

363 Calories
10.4g Protein 9% DV
41.8g Carbs 14% DV
15.1g Fat 19% DV
3.9g Fiber 10% DV
4.8g Sugars
633mg Sodium 42% DV
31mg Cholesterol 9% DV
Diet Type Balanced
Health Labels Sugar Conscious Kidney Friendly Vegetarian Pescatarian Egg Free Peanut Free Tree Nut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Kosher

* Daily Values based on a 2,000 calorie diet.

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Recipe Details
Allergens Gluten, Dairy
Equipment Frying Pan, Saucepan
Category Dinner
Meal Type Dinner
Tags vegetarian, Italian, risotto