Tomato Risotto

This is a staple here at the GrossCool household; I’ve been making it for about five years now. I used to make it more when we lived in LA, but since we moved here I haven’t been able to find a good sausage to add to it so I tend to only make it every month or so, if that. I think I’ve finally found a winner though, so this will be added back into our regular rotation.

This is the original recipe, but I don’t make it in the microwave. Instead, I use a large saucepan or Dutch Oven over medium-high heat. I keep the same times for the most part, except after I add the tomatoes and broth I let it simmer for about 8-9 minutes and then throw in sliced, pre-cooked Italian sausage, or sometimes shrimp if I have some on hand.

Tomato Risotto

Microwave Gourmet
Barbara Kafka
William Morrow and Co., Inc. | January 1998

Servings: Serves 3 as a first course, 6 as a side dish.


2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup minced yellow onion (about 1/4 pound)
1 tablespoon minced garlic (about 4 cloves)
1 cup Arborio rice
2 cups canned Italian tomatoes, pureed with juice
1 1/4 cups homemade or canned chicken broth
Freshly ground black pepper
1/3 cup freshly grated Parmesan cheese
coarse salt (optional)

1. Heat butter and oil in a 10-inch quiche dish or 11″ x 8 1/2″ x 2″ dish, uncovered, at 100% for 2 minutes

2. Stir in onions and garlic. Cook, uncovered, at 100% for 4 minues. Add rice and stir to coat. Cook for 4 minutes more.

3. Add tomatoes and broth. Cook, uncovered, at 100% for 9 minutes. Stir well and cook for 9 minutes more, 14 mintues for a thoroughly creamy risotto.

4. Remove from oven. Stir in pepper and cheese, add salt to taste, if desired, and serve hot.

Published in: on July 17, 2008 at 12:02 am  Leave a Comment  
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