Tomato Risotto

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Risotto is not the easiest dish to master. But when you make it in the microwave, risotto becomes super simple and easy to make. First, we roast tomatoes until they are blistered and begin to burst. Next, the magic happens; we make Tomato Risotto in the microwave. 

Aromatics such as garlic and shallots are cooked in butter, then tomatoes, tomato sauce, and arborio rice are added and cooked until al dente. Of course, risotto would not be complete without a generous helping of Parmesan cheese, so we finished off the dish with cheese and served it up family-style with a generous topping of pesto, roasted cherry tomatoes, and fresh basil leaves. So get ready to indulge in the creamy, flavorful, delicious dish that is tomato risotto.

What Do You Eat With Tomato Risotto?

Many foods pair well with risotto, including arugula salad, steamed broccoli, roasted asparagus, and garlic bread. However, if you want to add protein to the meal, chicken thighs, chicken breast, sausage, steak, or fish, can be served with risotto.

Is Risotto A Main Or Side Dish?

Protein is usually considered the main dish. However, in this instance, risotto can be served as a main dish with butter and cheese or as a side dish with vegetables, fish, meat, or poultry.

Can You Freeze Risotto?

Yes, risotto can be frozen. First, allow the leftover risotto to cool to room temperature and place it into a sturdy freezer-safe plastic container. Next, place the risotto into the freezer and use it within three months. To reheat the frozen risotto, thaw it in the fridge overnight, put it into an oven-safe baking dish, cover it, and heat it for 20-30 minutes at 350 °F until it is hot.
Author: Sarah Leadon
Average: 5 (2 votes)
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
6 persons


Roasted Cherry Tomatoes
Tomato Risotto


Roasted Cherry Tomatoes
Preheat the oven to 450 °F.
Place cherry tomatoes into a roasting pan. Add the olive oil, salt, black pepper, and thyme and toss to coat.   
Roast the cherry tomatoes for 20-25 minutes until the tomatoes are blistered and burst.
Tomato Risotto
In a 4-quart microwave-safe dish, add butter, garlic, and shallots and microwave it on high for 3 minutes.
Add the diced tomatoes, basil, oregano, salt, and pepper to the dish and microwave it for 2 minutes until hot. It should be hot but not boiling.
Stir in the arborio rice and microwave it on high for 6 minutes. Next, stir in the tomato sauce and heat it in the microwave for another 10-12 minutes until the liquid evaporates.
Stir in 3/4 of the Parmesan cheese and transfer the tomato risotto to a serving dish.   
Add the roasted cherry tomatoes to the risotto and garnish with the remaining Parmesan cheese, pesto, and basil leaves and serve. 

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tomato risotto, recipe, basil, roasted cherry, mushroom, shrimp, instant pot, sauce

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