Creamy Tomato Risotto Garlic Crumbs (Printable View)
Arborio rice cooked in tomato broth, finished with cream, parmesan, and crunchy garlic breadcrumb topping.
# Ingredient List:
→ Risotto
01 -
14 oz canned chopped tomatoes
02 -
1 cup vegetable stock
03 -
2 tablespoons tomato paste
04 -
1 tablespoon olive oil
05 -
1 small onion, peeled and finely chopped
06 -
1 clove garlic, peeled and minced
07 -
3/4 cup Arborio rice
08 -
1/3 cup white wine, or additional stock
09 -
3 tablespoons heavy cream
10 -
4 tablespoons grated parmesan cheese or vegetarian Italian-style hard cheese
11 -
1 tablespoon fresh lemon juice
12 -
Salt and black pepper, to taste
→ Crispy Garlic Crumbs
13 -
1 tablespoon butter
14 -
1/4 teaspoon flaked sea salt or regular salt
15 -
2 cloves garlic, peeled and minced
16 -
4 tablespoons (about 1 ounce) panko breadcrumbs
17 -
1 teaspoon chopped fresh parsley
18 -
Zest of 1/2 lemon
19 -
3 tablespoons (about 2/3 ounce) grated parmesan cheese or vegetarian Italian-style hard cheese
# Preparation Steps:
01 -
Combine chopped tomatoes, vegetable stock, and tomato paste in a large jug, stirring well. Heat in a small saucepan or microwave until nearly boiling, then remove from heat.
02 -
Heat olive oil in a large pan over medium heat. Add the finely chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for another minute.
03 -
Add Arborio rice to the pan, stirring to coat grains with oil. Pour in the white wine (or extra stock) and stir until almost completely absorbed.
04 -
Add the hot tomato stock one ladle at a time, allowing each addition to be mostly absorbed before adding the next. Stir frequently. Continue until all the stock is used and rice is al dente, 15–20 minutes. If needed, add a little water to achieve the right texture. Lower heat to very low.
05 -
Melt butter in a small frying pan over medium heat until foamy. Add salt and minced garlic, stirring for 30 seconds. Add panko breadcrumbs and toss to coat evenly. Cook, stirring often, until the crumbs are golden brown. Remove from heat and mix in chopped parsley, lemon zest, and grated parmesan.
06 -
Stir heavy cream, grated parmesan, lemon juice, salt, and black pepper into the risotto over low heat. Mix well until creamy. Transfer to serving plates and garnish with crispy garlic crumbs.
# Supplementary Details:
01 -
Add stock gradually to achieve a perfectly creamy texture; risotto should spread on a plate but not be soupy.