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Tomato and Parmesan Risotto


Serves 4
4 cups low sodium vegetable broth
2 Tbsp Pastene Extra Virgin Olive Oil
1 medium onion, finely chopped
1 Tbsp Pastene Minced Garlic
1 Tbsp Pastene Tomato Paste
1 14 oz can Pastene Small Whole Cherry Tomatoes
1 ⅓ cup Pastene Arborio Rice
1 tsp nutmeg, optional
2 Tbsp butter
½ cup Pastene Grated Parmesan Cheese
salt and pepper to taste


Prep time: 5-10 minutes | Cook time: 35-45 minutes

  • Bring broth to a simmer in a medium saucepan; keep warm over medium-low heat until ready to use.
  • Meanwhile, heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until golden and very soft, 6 to 8 minutes. Add garlic and cook, stirring, until softened, about 1 minute. Add tomato paste and cook, stirring often, until it darkens slightly and begins to stick to pan, about 2 minutes. 
  • Add tomatoes and nutmeg, if using, and cook, stirring occasionally, until some of the tomatoes begin to burst, about 2 minutes
  • Stir in rice; season with salt, and reduce heat to medium-low. Cook, stirring, until some grains are translucent, 2 to 3 minutes. Ladle in 2 cups broth and simmer, stirring frequently, until completely absorbed, 8 to 10 minutes. Ladle in another 2 cups broth gradually and continue to cook, stirring frequently, until rice is tender and most of the broth is absorbed, 15 to 20 minutes.
  • Add butter, ¼ cup parmesan and cook, stirring constantly, until risotto is creamy, about 4 minutes. 
  • Serve topped with additional ¼ cup parmesan.

Product Used

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