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Tomato Risotto

Tomato Risotto Recipe

  • 1 pound tomatoes (about 8 small beefsteaks)
  • ¼ teaspoon each sea salt and coarse-ground black pepper
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon finely chopped fresh rosemary
  • 1 clove garlic, sliced Goodfellas thin
  • 2 cups halved cherry tomatoes
  • 2 tablespoons extra virgin olive oil
  • A pinch of salt
  • 5 cups chicken stock (or vegetable stock or water)
  • 1 tablespoon butter
  • ¼ cup extra virgin olive oil
  • 1 small onion, chopped (about ½ cup)
  • ¼ teaspoon red pepper flakes
  • 2 cups Arborio rice
  • ½ cup white wine
  • 2 tablespoons mascarpone cheese
  • ¼ cup grated Parmigiano-Reggiano, plus more for sprinkling
  • 1 tablespoon chopped rosemary
  • 1½ teaspoons salt
  • ½ teaspoon coarse-ground black pepper
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 524kcal (26%)
Total Fat 23g (35%)
Saturated Fat 6g (28%)
Cholesterol 14mg (5%)
Total Carbohydrate 69g
Dietary Fiber 4g
Sugars 5g
Protein 9g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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