Ultimate Creamy Tomato Risotto
A rich and creamy Italian risotto made with Arborio rice, saffron, and slow-cooked tomatoes. This Italian-inspired rice and grain recipe, ready in about 70 minutes, pairs Arborio rice, onion, tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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
- 300g Arborio rice
- 1 onion
- 400g tomatoes
- 1/2 cup white wine
- 1 tsp saffron threads
- 1.5 L vegetable broth
- 50g butter
- 50g parmesan cheese
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Equipment for this recipe
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Instructions
- Step 1: Sauté chopped onion in butter over medium heat until translucent, about 5 minutes.
- Step 2: Add Arborio rice and toast for 2 minutes, stirring constantly, until grains are slightly toasted.
- Step 3: Deglaze with white wine, stirring until absorbed. Add saffron threads and 1/2 cup broth, stirring to create a creamy base.
- Step 4: Gradually add remaining broth, one ladle at a time, stirring continuously for 20 minutes until rice is al dente.
- Step 5: Fold in chopped tomatoes and cook for 5 minutes until softened. Stir in parmesan and season with salt and pepper. Serve immediately.
