Tag Archives: risotto

Roasted Tomato Risotto

My family always had a garden growing up. Tomatoes were one of the few vegetables we grew well. I’ll admit, I haven’t always loved tomatoes. For the most part, raw tomatoes aren’t my thing, unless it is in something. Cooked is a different story. This risotto is a great way to use enjoy all of the awesome tomatoes in season right now.

Roasted Tomato Risotto (Serves 3-4)

Roasted Tomato Risotto

8 medium tomatoes, diced
1 tablespoon olive oil
½ teaspoon dried thyme
¼ teaspoon salt
½ teaspoon black pepper
¼ teaspoon garlic powder
5 cups low sodium chicken stock
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup arborio rice
¼ cup grated parmesan cheese
¼ cup chopped fresh basil

1. Preheat the oven to 350. Line a rimmed baking sheet with foil.

2. Toss the tomatoes with 1 tablespoon olive oil, thyme, salt, pepper, and garlic powder. Arrange in a single layer on baking sheet. Roast for 35 minutes. Set aside.

3. Heat stock until boiling. Reduce heat to a low simmer.

4. Puree ½ of the roasted tomatoes in a food processor.

5. Heat remaining olive oil in a large saucepan. Add onion, saute for 3-5 minutes, until beginning to soften. Add garlic; saute for 1 minute until fragrant. Add rice. Cook, stirring for 1 minute. Add ½ cup of stock; stir to scrape up any brown bits off the pan. When stock is mostly evaporated, stir in 1 cup of stock and the pureed tomatoes. Stir frequently. When it is almost evaporated, add another ½ cup. Continue stirring and adding stock as it evaporates until stock no longer evaporates and rice is tender.

6. Stir in the parmesan, basil, and remaining roasted tomatoes.

Nutritional Information (Amount per serving):

Calories: 341
Protein: 12 g
Fat: 9 g
Saturated Fat: 2 g
Cholesterol: 6 mg
Carbohydrates: 54 g
Fiber: 3 g
Sodium: 362 mg

Recipe Source: adapted from Drizzle and Drip

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Rice Stuffed Tomatoes

One of my husband’s sisters is currently serving a mission for our church in Italy. She’s been gone for almost a year and half and comes home soon. Periodically, while she has been gone, we have tried to make at home or to eat at restaurants more authentic Italian dishes. We’ve tried some pizzas that are pretty far from anything you’ll find at Pizza Hut. We had arancini, which is basically deep fried risotto balls. And recently, we tried this dish. I only include it in the authentic category since the food blogger I adapted this from ate it originally in Rome.

I was very skeptical about this dish going into it. I wasn’t sure about the whole tomatoes. The potatoes seemed like carb overkill since we already had rice. And there just wasn’t enough sauce to seem like this would be good. But it blew my expectations out of the water. It was so incredibly delicious. And despite needing to be baked in the oven, it tasted like summer. I can only imagine how good this will be in a few weeks when tomatoes are really in season. Enjoy!

Rice Stuffed Tomatoes (Serves 4)

Rice Stuffed Tomatoes

8 medium-to-large tomatoes
¾ teaspoon salt, divided
2 tablespoons olive oil, divided
½ medium onion, finely chopped
1 garlic clove, minced
¼ teaspoon red pepper flakes (to taste)
½ cup arborio rice
6 medium yukon gold potatoes
½ teaspoon black pepper
2 teaspoons Italian seasoning or 2 tablespoons fresh basil or parsley, chopped
½ cup whole wheat breadcrumbs

1. Preheat oven to 350. Lightly coat a baking dish with cooking spray.

2. Cut the tops off the tomatoes. Scoop out the seeds and flesh over a non-aluminum bowl, making sure you get the juices. Do not cut through the bottom of the tomato. Sprinkle ½ teaspoon of salt over the inside of the tomatoes. Place them upside down on a plate to drain for 15 or so minutes. Add any drained juices to rest of tomato juice/flesh.

3. Pulse scooped out tomato juice/flesh in a blender until coarsely pureed.

4. Heat a large skillet with 1 tablespoon of olive oil over medium heat. Saute onion for 2 minutes, or until it begins to soften. Add garlic and red pepper flakes, cooking one minute more. Add rice. Cook together for 2-3 minutes, until rice begins to toast. Add tomato puree. Bring to a simmer, then reduce heat to medium-low. Cover with a lid and let simmer for 10-15 minutes, stirring occasionally. Rice should not be fully cooked. Stir in herbs.

5. Clean potatoes. Cube into small-medium pieces. Toss with remaining tablespoon of oil, ¼ teaspoon salt, and ½ teaspoon black pepper.

6. Spoon rice mixture into tomatoes, but don’t fill it all the way up. Place tomatoes in the baking pan. Arrange potatoes around tomatoes in pan to help keep tomatoes upright. Sprinkle breadcrumbs over the tops of the tomatoes.

7. Bake 30-45 minutes, or until tomatoes are soft and potates are tender.

Nutritional Information (Amount per serving):

Calories: 475
Protein: 11 g
Fat: 8 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Carbohydrates: 91 g
Fiber: 12 g
Sodium: 599 mg

Recipe Notes: I would stay away from roma tomatoes. Choose more of a slicing type tomato, like beef steak or one the vine. They need to have a flat bottom so they at least kind of say up on their own. If you have a medium or short grain brown rice, that would also work here. You would just need to par-cook it first, as in this recipe. I would cut the potatoes a little smaller than shown in my picture. These took a very long time to cook.

Recipe Source: slightly adapted from Smitten Kitchen

Low iodine adjustment: Use non-iodized salt and homemade bread crumbs (from homemade bread).

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Lemony Vegetable Risotto

Spring is a lovely time. Not only is the weather nicer, but some of my favorite vegetables are in season. Asparagus, peas, sugar snap peas, and artichokes are all delicious, and so much more affordable this time of year. The season is brief, so you have to eat them up while you can.

This risotto would be great with a medley of your favorite vegetables. The lemon brightens the whole dish up. Risotto is so creamy and delicious. It is so easy, too. I was intimidated by it the first time I made it. I still panic about halfway through every time, because it doesn’t seem to be thickening up. Then, it just magically goes from rice and broth in a pot to creamy, delicious risotto.

Lemony Vegetable Risotto (serves 4)


1 cup medium grain brown rice
2 cups chicken or vegetable broth
3 cups water
2 tablespoons olive oil, divided
8 ounces asparagus, trimmed and cut into 2-3 inch pieces
8 ounces sugar snap peas
1 small red pepper, thinly sliced
1 small zucchini, thinly sliced
1 small yellow squash, thinly sliced
1 small onion
1/2 teaspoon garlic powder
1/2 cup parmesan cheese
2 tablespoons lemon juice (juice of about 1 lemon)
1 tablespoon lemon zest (from about 1 lemon)

1. Bring a pot of water to boil. Boil rice for 15-20 minutes, until it is beginning to soften. Drain rice. If rice finishes before you are ready for it in the subsequent steps, spread it out on a baking sheet to cool.

2. Bring broth and water to boil. Reduce heat so liquid is barely simmering.

2. Heat 1 tablespoon of the olive oil in a large skillet over medium to medium-high heat. Add asparagus, peas, and red pepper. Saute 7-10 minutes, until vegetables are mostly tender. Remove to a plate.

3. Add zucchini and squash to skillet. Cook 5-7 minutes, or until mostly tender. Remove and add to other vegetables.

4. Add remaining tablespoon of olive oil to skillet. Add onion and saute until it begins to soften, about 3 minutes. Add garlic powder and saute for 1 minute more.

5. Add brown rice from step 1. Cook for 1 minute, stirring constantly. Add 1/4 cup of broth. Cook until the liquid is absorbed/evaporated, about 30 seconds, stirring constantly and scraping the pan.

6. Add 1 cup of broth. Cook until liquid is mostly absorbed, stirring constantly. When there appears to be hardly any liquid left in the pan, add 1/2 cup more broth. Continue stirring and adding 1/2 cup broth when previous addition is absorbed. (It should take about 5 minutes after you add the first cup for the liquid to absorb; each 1/2 cup after that should take about 3 minutes.) After about 20-22 minutes, mixture will start to look creamy and liquid will be thickened in pan.

7. Stir in vegetables. Cook until reheated.

8. Remove from heat. Stir in parmesan cheese, lemon juice, and lemon zest. If you have any remaining broth, you can stir in 1/4 cup if the mixture has thickened up too much.

Nutritional Information (Amount per serving)

Calories: 353
Protein: 13 g
Fat: 12 g
Saturated Fat: 3 g
Cholesterol: 11 mg
Carbohydrates: 50 g
Fiber: 6 g
Sodium: 689 mg

Recipe Notes: I have made this using brown rice as above and traditional arborio rice. Both are delicious. If you use arborio rice, you can skip step 1 and just add the raw rice after the onions and garlic powder. As I mentioned above, you can experiment with vegetables that are in season and according to your preferences. For the liquids added to the risotto, you traditionally would add 1/4 cup white wine first, rather than broth. I don’t usually have any wine handy, so I use broth instead. Also, you would stir in straight broth instead of diluting it. I prefer to dilute the broth to keep the sodium down. You can also use low sodium broth instead. I’ve just been having a hard time finding low sodium broth that I like. Also, I prefer the milder flavor; too much broth adds too many outside flavors to the rice. I like to taste the vegetables and the lemon, not just the chicken broth.

Source: adapted from Cooking Light

Low iodine adjustment:  Use salt-free broth or homemade broth made with non-iodized salt.  Eliminate the parmesan cheese in the cooking;  allow others to add it to individual portions.


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