A few days ago, my boyfriend asked for tomato risotto for lunch saying “tomato risotto is my comfort food right now – comfort food is something that simply makes you feel good every time you eat it”. Couldn’t agree more! We both love tomato risotto and when I make it, I don’t think if it’s balanced enough or get worried because I don’t have all the macros in a good amount on my plate. I know it’s a simple preparation that makes us feel good, it brings joy to the table, has tomatoes with all their beneficial properties (hello lycopene, our beloved antioxidant!), has fibre and nutrients.
And if right now you feel the need to cook this risotto or if you have never tried it before, here there’s the recipe! For this version, I’ve used only tomato passata but you can get creative with the ingredients: for example, I love to use a mix of passata and sun-dried tomatoes (finely chopped – no need to re-hydrate the tomatoes in advance, simply add them to the rice while it’s still cooking).
Ingredients (serves 2)
- 160 g short-grain brown rice
- 250-300 ml tomato passata
- 1 shallot (optional)
- 1-2 bay leaves
- 1 tsp sweet paprika (or smoked, if you prefer to add a different flavor)
- extra virgin olive oil
- a pinch of black pepper
- a pinch of salt
- shredded cheese to add on top (optional – but if you want to use it, I suggest choosing an aged cheese with a strong flavor, and if you are not sure about what to buy, ask your local cheesemonger!)
Warm up a little bit of olive oil in a pot over a medium heat. Add the finely chopped shallots and stir until they turn golden. Add the rice and mix well for approx. 30 seconds to toast the rice. Then add the bay leaves and the amount of warm water necessary to keep everything covered. Mix well and cook over medium heat for 30-40 minutes (depending on the rice that you’re using, check the package). Add water in small portions to cook the rice, there should not be water left when the risotto is ready (but you should have a creamy tomato sauce). Half-way through the cooking time, add all the tomato passata and spices. Serve with shredded cheese on top and a drizzle of olive oil.
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