Tomato Risotto

Tomato Risotto

Creamy and rich tomato risotto made with Filippo Berio Extra Virgin Olive Oil will be the perfect satisfying meal after a long winter day. This recipe takes less than 25 minutes and guaranteed to impress!

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SERVES: 6

PREPARATION TIME: 5 min

COOKING TIME: 20 min

Ingredient

  • 1 box of chicken broth
  • 2 cups water
  • 1 tbsp Filippo Berio Extra Virgin Olive Oil
  • 1 cup uncooked Arborio rice
  • 1/4 tsp salt
  • 1/2 cup canned diced tomatoes, with juice
  • 1 bunch green onions, sliced
  • 1 tsp grated lemon zest

Method

  1. In saucepan, combine chicken broth and water; heat over low heat until barely simmering.
  2. Meanwhile, in Dutch oven set over medium heat, heat olive oil. Stir in rice and salt; cook, stirring, for 2 minutes. Reduce heat to medium-low. Stir in tomatoes and 1/2 cup of broth mixture; cook, stirring, until broth is absorbed.
  3. Continue adding broth, 1/2 cup at a time and stirring, for about 18 minutes or until almost all broth is absorbed and rice is tender but still holds its shape. Remove from heat; stir in green onions and lemon zest.

Cook with:
Extra Virgin Olive Oil

Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.

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