Risotto From Southern Living

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Servings: 12 Difficulty: Advanced
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Creamy, savory tomato risotto with a bright citrus-garlic gremolata finish
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This Southern-inspired risotto transforms humble Arborio rice into a luxurious, creamy dish infused with the robust flavor of ripe Roma tomatoes and aromatic white wine. The slow-cooking process releases the rice’s natural starches, creating a velvety texture that coats every grain. A vibrant gremolata made with fresh parsley, lemon zest, and garlic is stirred in at the end, adding a burst of brightness that cuts through the richness. Perfect for a cozy weeknight dinner or a special occasion, this recipe delivers comforting, home-style satisfaction with elegant undertones. It is a versatile main that pairs beautifully with a simple green salad and crusty bread.

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Risotto From Southern Living

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 592.0

Description

This Southern-inspired risotto transforms humble Arborio rice into a luxurious, creamy dish infused with the robust flavor of ripe Roma tomatoes and aromatic white wine. The slow-cooking process releases the rice's natural starches, creating a velvety texture that coats every grain. A vibrant gremolata made with fresh parsley, lemon zest, and garlic is stirred in at the end, adding a burst of brightness that cuts through the richness. Perfect for a cozy weeknight dinner or a special occasion, this recipe delivers comforting, home-style satisfaction with elegant undertones. It is a versatile main that pairs beautifully with a simple green salad and crusty bread.

Ingredients

Directions

  1. Heat olive oil and butter in a large Dutch oven or heavy-bottomed pot over medium heat.
  2. Add the chopped onion and cook, stirring constantly, for 2 to 3 minutes until softened but not browned.
  3. Add the Arborio rice, stirring constantly to coat the grains well in the fat.
  4. Stir in the dry white wine and cook, stirring frequently, until the wine is fully absorbed by the rice.
  5. Stir in the chopped tomatoes and cook for 2 minutes, stirring constantly.
  6. Reduce the heat to medium-low.
  7. Add about 1 cup of hot chicken broth to the rice mixture.
  8. Cook, stirring constantly, until the liquid is almost completely absorbed.
  9. Repeat this process, adding 1 cup of broth at a time and stirring constantly, allowing each addition to be absorbed before adding the next.
  10. Continue cooking until the rice is tender but still has a slight bite (al dente) and the mixture is creamy. This process will take approximately one hour.
  11. Remove the pot from the heat.
  12. Stir the prepared gremolata into the rice mixture until evenly distributed.
  13. Serve immediately.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 592.0kcal
% Daily Value *
Total Fat 31.1g48%
Saturated Fat 6.3g32%
Cholesterol 0.0mg0%
Sodium 157.2mg7%
Total Carbohydrate 69.7g24%
Dietary Fiber 1.4g6%
Sugars 1.1g
Protein 6.8g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: risotto, arborio rice, tomato risotto, italian, comfort food, vegetarian, gremolata, white wine, chicken broth, creamy, lemon zest, garlic, parsley, onion, butter, olive oil, dinner, stovetop, slow cooked, savory
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