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+ servings

Tomato Risotto

Make it with arborio rice or faro
Prep Time15 minutes
Cook Time20 minutes
Course: Main/Side, Side Dish
Cuisine: Italian
Keyword: risotto with faro, tomato risotto, vegetarian risotto
Servings: 6
Calories: 368kcal


  • 1/4 cup olive oil
  • 1 medium onion finely chopped
  • 3 cloves garlic finely minced or pressed
  • 1 1/2 cups Arborio rice or faro
  • 28 oz can whole peeled plum tomatoes cut into 1-inch/2.5 cm pieces
  • 4 cups hot chicken stock
  • 1/4 cup grated Parmesan or Romano cheese
  • 2 tbs fresh basil chopped
  • Salt & pepper to taste


  • Heat a 4-quart/4 L dutch oven over medium heat. Add the oil and when the oil is hot add the onion and garlic. Cook until onions are translucent; about 2 minutes.
  • Add the rice or faro. Cook for 1 minute stirring so the rice/faro is coated with oil. Add half the tomatoes and 1/4 cup/60 ml of stock. Cook, stirring frequently, until liquid is almost absorbed.
  • Repeat, adding 1/4 cup/60 ml additions of the hot stock til liquid is absorbed, until the stock is all added.
  • Add the cheese, basil and remaining tomatoes, stirring to combine. Add salt and pepper to taste.


Serving: 1serving | Calories: 368kcal | Carbohydrates: 53g | Protein: 10g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 8mg | Sodium: 301mg | Potassium: 560mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1179IU | Vitamin C: 20mg | Calcium: 74mg | Iron: 3mg