Recipes from Italy · by Silvana Nava★ 5.0 (2)
Italian Tomato Risotto (Risotto al Pomodoro)
NUTRITION · PER SERVING25M COOK
CAL 23%·PRO 18%
CARBS 80G70% OF CAL
2G FIBER6G SUGAR72G OTHER
FAT 11G21% OF CAL
5G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A traditional Italian tomato risotto made with creamy rice, fresh tomatoes, basil, and Parmigiano Reggiano. Quick and simple, it's a flavorful dish perfect for family lunches and dinners.
mainitaliangrain bowl🥄 saucepangluten freevegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 350 g rice (¾ pound, Carnaroli or Arborio )
- 1 onion (small)
- 400 g tomatoes (~1 pound, San Marzano peeled )
- 1 liter vegetable broth (~4 cups)
- 30 g butter (¼ stick, unsulted )
- 1 tablespoon olive oil (extra virgin)
- 3 tablespoons Parmigiano Reggiano (grated)
- 10 leaves fresh basil (+ more for decoration)
At a glance
PER SERVING · TIME 25M
CAL 23%·PRO 18%
CARBS 80G70% OF CAL
2G FIBER6G SUGAR72G OTHER
FAT 11G21% OF CAL
5G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 712mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 515mg
- Calcium
- 60mg
- Iron
- 0.26mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 712MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.