Grammy's Kitchen · Risotto · Roasted Tomato Risotto
One of 89 risotto recipes we measured
It ranks #88 of 89 for grain distinctness among the risotto recipes we compared. 13 cooks on www.errenskitchen.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 89.
| this recipe | typical | |
|---|---|---|
| liquid | 230% | 453% |
| fat | 15% | 15% |
| protein add | 0% | 22% |
| vegetables and beans | 1973% | 38% |
| aromatics | 57% | 6% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 41 g | 3 tablespoon olive oil |
| 150 g | 1 small onion (diced) |
| 9 g | 3 cloves garlic (crushed) |
| 278 g | 1 1/2 cups arborio/risotto rice |
| 480 g | 2 cups vegetable/chicken stock (hot) |
| 157 g | 2/3 cup dry vermouth or white wine |
| 397 g | 1 can of crushed or chopped tomatoes (14oz ) |
| 4932 g | 12 cherry tomatoes (halved) |
| 145 g | 1 cup frozen peas |
| 1 g | 1 good handful of fresh basil (chopped) |
| 1 g | 1 good handful of fresh parsley (chopped) |
| Salt and pepper to taste | |
| 1 splash of balsamic vinegar - optional | |
| Parmesan cheese (for serving) |
Method: 9 steps, published by www.errenskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This recipe looks so delicious and I am eager to make this very soon. I have one question: Do you drain the can of tomatoes, or use everything in the can including the liquid? Thank you so much.” — a cook, 5.0★
“This risotto is loaded with so much flavor. Anyone who loves risotto will love this! I can't wait to make it again.” — a cook, 5.0★