Fermented Tomato and Herb Risotto
A slow-cooked risotto with deeply flavored fermented tomatoes and fresh herbs, offering a complex umami depth. This italian-inspired pasta ready in about 45 minutes pairs arborio rice, fermented tomato paste, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
- 3 tbsp fermented tomato paste
- 3 cups vegetable broth
- 1/2 cup shallot
- 1/2 cup white wine
- 1 tbsp fresh thyme
- 2 tbsp fresh basil
- 1/2 cup Parmesan cheese
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Finely chop 1/2 cup shallot and heat 2 tbsp olive oil in a heavy-bottomed pot over medium heat until shimmering. Add shallot and cook for 3 minutes until translucent and fragrant.
- Step 2: Stir in 1 cup arborio rice and cook for 2 minutes, stirring constantly to coat grains. Deglaze with 1/2 cup white wine, simmering until evaporated, about 3 minutes.
- Step 3: Add 3 tbsp fermented tomato paste and stir to combine. Begin adding 3 cups vegetable broth, one ladle at a time, stirring constantly until each portion is absorbed before adding more. Cook for 20-25 minutes until rice is tender but slightly firm.
- Step 4: Stir in 1 tbsp fresh thyme, 2 tbsp chopped basil, 1/4 tsp salt, and 1/8 tsp black pepper. Remove from heat and fold in 1/2 cup grated Parmesan cheese until melted and creamy. Let rest for 2 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Fermented Tomato and Herb Risotto take to make?
Total time is about 45 minutes (15 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 Fermented Tomato and Herb 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 Fermented Tomato and Herb 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 Fermented Tomato and Herb 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 Fermented Tomato and Herb Risotto?
Italian pasta 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.
What others are saying
- ★★★★★
A perfect dish for a summer dinner! The herbs really brightened up the tomato base.
- ★★★★★
The fermented tomato gave such a unique depth of flavor! My family loved it.
- ★★★★☆
Loved the herbal notes, but the tomatoes were a bit too tangy for my taste.
