Creamy Macadamia and Bush Tomato Risotto
A savory risotto enriched with roasted macadamia nuts and bush tomato paste, delivering creamy texture and uniquely Australian flavors. This australian-inspired rice & grains ready in about 40 minutes pairs arborio rice, olive oil, shallots, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup arborio rice
- 2 tbsp olive oil
- 1/2 cup shallots, finely chopped
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 4 cups vegetable broth, heated
- 2 tbsp bush tomato paste
- 1/3 cup roasted macadamia nuts, chopped
- 1/2 cup Parmesan cheese, grated
- 2 tbsp unsalted butter
- to taste salt
- to taste black pepper
- 2 tbsp fresh parsley, chopped
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1/2 cup finely chopped shallots and 2 minced garlic cloves, sautéing for 3-4 minutes until translucent and fragrant.
- Step 2: Stir in 1 cup arborio rice, toasting the grains for 2 minutes until edges become translucent.
- Step 3: Pour in 1/2 cup dry white wine and cook, stirring, until wine is mostly absorbed.
- Step 4: Gradually add 4 cups hot vegetable broth, about 1/2 cup at a time, stirring frequently and allowing liquid to absorb before adding more, continuing this process for 18-20 minutes until rice is creamy and al dente.
- Step 5: Stir in 2 tbsp bush tomato paste and 1/3 cup chopped roasted macadamia nuts, blending thoroughly.
- Step 6: Remove from heat and mix in 2 tbsp unsalted butter and 1/2 cup grated Parmesan cheese until melted and creamy. Season with salt and black pepper to taste.
- Step 7: Garnish with 2 tbsp chopped fresh parsley and serve immediately.
Frequently asked questions
How long does Creamy Macadamia and Bush Tomato Risotto take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Macadamia and Bush Tomato Risotto?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.
Can I substitute ingredients in Creamy Macadamia and Bush Tomato Risotto?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Macadamia and Bush Tomato Risotto for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Creamy Macadamia and Bush Tomato Risotto?
Australian rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
