Description
This creamy tomato risotto features tender Arborio rice cooked in a rich tomato and vegetable stock base, finished with double cream and Parmesan for a luscious texture. Topped with crispy garlic breadcrumbs, fresh parsley, and lemon zest, this comforting Italian-inspired dish offers a delightful balance of creamy and crunchy elements perfect for a satisfying meal.
Ingredients
Risotto
- 400 g (14 oz) tin chopped tomatoes
- 320 ml (1⅓ cups) vegetable stock
- 2 tbsp tomato puree (paste for US)
- 1 tbsp olive oil
- 1 small onion, peeled and finely chopped
- 1 clove garlic, peeled and minced
- 150 g (3/4 cup) Arborio rice
- 3 tbsp double (heavy) cream
- 4 tbsp grated parmesan cheese (or vegetarian Italian-style hard cheese)
- 1 tbsp fresh lemon juice
- Good pinch of salt and black pepper
Crispy Garlic Crumbs
- 1 tbsp butter
- 1/4 tsp Maldon salt (or a good pinch of regular salt)
- 2 cloves garlic, peeled and minced
- 4 tbsp (30 g) panko breadcrumbs
- 1 tsp chopped parsley
- Zest of half a lemon
- 3 tbsp (20 g) parmesan cheese (or vegetarian Italian-style hard cheese)
Instructions
- Prepare Tomato Stock: Combine the tin of chopped tomatoes, vegetable stock, and tomato puree in a large jug and stir well. Heat the mixture in a small pan or microwave until nearly boiling, then turn off the heat and set aside.
- Sauté Onion and Garlic: Heat olive oil in a large pan over medium heat. Add the finely chopped onion and cook for about 5 minutes until translucent. Add the minced garlic, stir, and cook for an additional minute.
- Add Rice: Stir in the Arborio rice, ensuring the oil coats all grains evenly.
- Cook Risotto with Tomato Stock: Add a ladle of the hot tomato stock to the rice and stir. Wait for the liquid to almost fully absorb, stirring regularly. Continue adding the tomato stock one ladle at a time, waiting for it to absorb before each addition, stirring often. This process should take approximately 15–20 minutes.
- Check Rice Texture: Taste the rice; it should be soft with a slight bite. If still too firm, add a ladle or two of hot water. Reduce heat to very low.
- Make Crispy Garlic Crumbs: In a small frying pan, heat butter until it foams slightly. Add salt and minced garlic; stir for about 30 seconds. Add panko breadcrumbs and stir to coat with butter. Cook, stirring frequently, until breadcrumbs turn light brown. Watch carefully to prevent burning. Turn off heat and mix in chopped parsley, lemon zest, and Parmesan cheese.
- Finish Risotto: Add double cream, Parmesan cheese, fresh lemon juice, salt, and pepper to the risotto. Stir thoroughly over low heat to combine and heat through.
- Serve: Plate the risotto and generously sprinkle with the crispy garlic crumbs on top. Serve immediately for best texture and flavor.
Notes
- Use vegetarian Italian-style hard cheese instead of Parmesan for a vegetarian version.
- Stir the risotto regularly to achieve a creamy texture and prevent sticking.
- Keep a close watch on the breadcrumbs while browning—they can burn very quickly.
- You can substitute vegetable stock with chicken stock if not vegetarian.
- For a richer risotto, add an extra tablespoon of cream as desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
