Riso al Pomodoro Recipe Guide

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Riso al Pomodoro

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large skillet or saucepan
• Wooden spoon
• Ladle (for adding broth gradually)
• Measuring cups and spoons

Ingredients

  

• Ingredients
• 1 cup Arborio rice or another short-grain rice
• 2 tbsp olive oil
• 1 small onion finely chopped
• 1 garlic clove minced
• 1 cup tomato passata smooth tomato purée
• 3 cups vegetable or chicken broth warmed
• 1 tbsp tomato paste optional for extra depth
• Salt and pepper to taste
• Fresh basil leaves for garnish
• Parmesan cheese optional, for serving

Instructions

 

• Step-by-Step Instructions
• Prepare the Ingredients
• Chop the onion finely, mince the garlic, and warm up the broth on the stove.
• Sauté the Aromatics
• Heat the olive oil over medium heat in a large skillet or saucepan.
• Add the chopped onion, cooking until softened and translucent, about 4 minutes.
• Stir in the garlic and cook for another minute until fragrant.
• Toast the Rice
• Add the Arborio rice to the pan, stirring it well to coat each grain in the oil and aromatics. Toast the rice for 2-3 minutes until it becomes slightly translucent around the edges.
• Add Tomato Flavor
• Pour in the tomato passata and add the tomato paste if using. Stir well to combine, cooking for about 2 minutes to let the tomato reduce slightly and intensify in flavor.
• Start Adding Broth Gradually
• Begin adding warm broth, one ladle at a time, stirring often. Allow the rice to absorb the liquid before adding the next ladle.
• Continue this process, adding broth a bit at a time, for about 20-25 minutes, until the rice becomes tender and creamy.
• Season and Simmer
• Taste and season with salt and pepper as needed.
• Continue cooking until the rice reaches your desired texture (it should be creamy and slightly al dente).
• Serve
• Spoon the Riso al Pomodoro into bowls, garnish with fresh basil leaves, and add a sprinkle of Parmesan cheese if desired.

Keyword Riso

Riso al Pomodoro, or Tomato Rice, is a delicious, simple, and comforting Italian dish that brings together the rich flavors of tomatoes with tender, creamy rice. From my own personal experience, Riso al Pomodoro is a fantastic meal when you’re craving something light yet satisfying. Let me show you how I make this classic Italian favorite, with step-by-step instructions that make it beginner-friendly. I’ll also share some variations, tips, and dietary adjustments to ensure you can enjoy it to the fullest.

Notes on What to Expect

This Riso al Pomodoro is incredibly creamy, with each grain of rice coated in a velvety, rich tomato sauce. Expect a gentle, comforting flavor, with the subtle sweetness of tomatoes balanced by the savory broth. The rice will have a slightly firm bite (al dente), but if you prefer softer rice, simply cook a few extra minutes.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 320 kcal per serving
• Cost of Ingredients: $
• Cuisine: Italian
• Course: Main or Side Dish

Ingredients

• 1 cup Arborio rice (or another short-grain rice)
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 cup tomato passata (smooth tomato purée)
• 3 cups vegetable or chicken broth, warmed
• 1 tbsp tomato paste (optional for extra depth)
• Salt and pepper to taste
• Fresh basil leaves for garnish
• Parmesan cheese (optional, for serving)
• > Go here to buy the must-have equipment and ingredients for making a Savory  #Riso al Pomodoro  now.

Equipment Needed

• Large skillet or saucepan
• Wooden spoon
• Ladle (for adding broth gradually)
• Measuring cups and spoons

Step-by-Step Instructions

1. Prepare the Ingredients

• Chop the onion finely, mince the garlic, and warm up the broth on the stove.

2. Sauté the Aromatics

• Heat the olive oil over medium heat in a large skillet or saucepan.
• Add the chopped onion, cooking until softened and translucent, about 4 minutes.
• Stir in the garlic and cook for another minute until fragrant.

3. Toast the Rice

• Add the Arborio rice to the pan, stirring it well to coat each grain in the oil and aromatics. Toast the rice for 2-3 minutes until it becomes slightly translucent around the edges.

4. Add Tomato Flavor

• Pour in the tomato passata and add the tomato paste if using. Stir well to combine, cooking for about 2 minutes to let the tomato reduce slightly and intensify in flavor.

5. Start Adding Broth Gradually

• Begin adding warm broth, one ladle at a time, stirring often. Allow the rice to absorb the liquid before adding the next ladle.
• Continue this process, adding broth a bit at a time, for about 20-25 minutes, until the rice becomes tender and creamy.

6. Season and Simmer

• Taste and season with salt and pepper as needed.
• Continue cooking until the rice reaches your desired texture (it should be creamy and slightly al dente).

7. Serve

• Spoon the Riso al Pomodoro into bowls, garnish with fresh basil leaves, and add a sprinkle of Parmesan cheese if desired.

Tips and Tricks

• For Extra Creaminess: Stir in a knob of butter or a splash of cream at the end of cooking.
• Add Veggies: Stir in spinach, peas, or zucchini for added color and nutrition.
• Vary the Cheese: For a richer flavor, add shredded mozzarella or a bit of Gorgonzola instead of Parmesan.
• > Go here to buy the must-have equipment and ingredients for making a Savory  #Riso al Pomodoro  now.

Variations

• Gluten-Free: This dish is naturally gluten-free when using pure rice and gluten-free broth.
• Vegan: To make this dish vegan, use vegetable broth and omit any cheese. Nutritional yeast can be sprinkled on top for a cheesy, umami flavor.
• Spicy: Add a pinch of red pepper flakes to the tomato mixture for a bit of heat.

Substitutions

• Rice: If you don’t have Arborio rice, substitute with Carnaroli or Vialone Nano rice, which also work well in creamy rice dishes.
• Tomato Passata: If you don’t have passata, you can use crushed tomatoes for a chunkier texture.
• Onion: Shallots or leek can be substituted for a milder, sweeter flavor.
• > Go here to buy the must-have equipment and ingredients for making a Savory  #Riso al Pomodoro  now.

Nutritional Information Per Serving

• Calories: ~320 kcal
• Carbohydrates: 50g
• Protein: 6g
• Fat: 10g
• Fiber: 4g
• Sugar: 6g

Closing Thoughts

I hope this guide has made Riso al Pomodoro feel approachable and inspired you to try this comforting Italian classic! Has this guide made making Riso al Pomodoro seem a little less daunting, or have you tried it before? Please, be honest, and let me know in the comments below. I’d love to hear your feedback, so don’t hesitate to leave your honest comment!