Tomato and Thyme Risotto with Slow-Reduction Broth
Risotto made with slow-simmered tomato broth that develops a rich, deep flavor while maintaining the rice's creamy texture. This italian-inspired pasta ready in about 40 minutes pairs arborio rice, tomato broth, finely chopped fresh thyme 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
- 1.5 cups arborio rice
- 3 cups tomato broth
- 2 tsp finely chopped fresh thyme
- 1/4 cup white wine
- 1/4 cup finely minced shallot
- 2 tbsp extra-virgin olive oil
Instructions
- Step 1: Heat 2 tbsp extra-virgin olive oil in a heavy pot over medium heat. Add 1/4 cup finely minced shallot and cook for 3-4 minutes until translucent but not browned.
- Step 2: Add 1.5 cups arborio rice and stir for 1 minute until coated and slightly translucent. Pour in 1/4 cup white wine and cook until evaporated, about 2 minutes.
- Step 3: Begin adding 3 cups tomato broth, one ladle at a time, stirring constantly. Wait until each addition is absorbed before adding the next, cooking for 20-25 minutes total until rice is creamy but firm.
- Step 4: Stir in 2 tsp finely chopped fresh thyme during the last 2 minutes of cooking. Adjust consistency with 1-2 tbsp hot broth if needed, then remove from heat.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tomato and Thyme Risotto with Slow-Reduction Broth take to make?
Total time is about 40 minutes (15 min prep + 25 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 Tomato and Thyme Risotto with Slow-Reduction Broth?
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 Tomato and Thyme Risotto with Slow-Reduction Broth?
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 Tomato and Thyme Risotto with Slow-Reduction Broth 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 Tomato and Thyme Risotto with Slow-Reduction Broth?
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
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
Best recipe I've made this month.
- ★★★★★
The flavors in this tomato are incredible.
