Reviews (2)        Add Rating & Review     6 Ratings   5 star values:        2    4 star values:        1    3 star values:        1    2 star values:        2    1 star values:        0                Martha Stewart Member     Rating: Unrated       03/12/2015   This recipe should be 2 cups of rice for the amount of liquid.         Martha Stewart Member     Rating: Unrated       09/15/2012   Sorry, This recipe has an error in it. For 4 cups of rice (way too much anyway) there is not enough liquid. I think it was supposed to be 1 cup of rice. I tried to cut the recipe in half and it still made ALOT plus I had to put alot more chicken broth in to get the rice soft. Good taste though once it finally cooked.

Back to Tomato Risotto All Reviews for Tomato Risotto - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Tomato Risotto Recipe Summary Servings: 6

Ingredients Ingredient Checklist 3 cans (14 1/2 ounces each) low-sodium chicken broth 2 tablespoons olive oil 4 cups arborio or carnaroli rice 1 small carrot, finely shredded 12 ounces cherry tomatoes, halved 4 tablespoons unsalted butter 1/2 cup finely grated Parmesan cheese

Gallery Tomato Risotto

Recipe Summary Servings: 6

Tomato Risotto

Tomato Risotto

Tomato Risotto

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 3 cans (14 1/2 ounces each) low-sodium chicken broth 2 tablespoons olive oil 4 cups arborio or carnaroli rice 1 small carrot, finely shredded 12 ounces cherry tomatoes, halved 4 tablespoons unsalted butter 1/2 cup finely grated Parmesan cheese

Directions

Bring broth to a simmer in a saucepan over medium heat. Reduce heat to low; keep warm.

Heat oil in a large saucepan over medium heat until hot but not smoking. Add rice, and cook, stirring to coat, until fragrant and translucent, about 5 minutes. Stir in 1/2 cup warm broth; cook, stirring, until almost all liquid has been absorbed. Repeat until all broth has been added.

With last addition of broth, stir in carrot and tomatoes. Cook, breaking up tomatoes with the back of a spoon, until almost all liquid is absorbed, 6 to 8 minutes.

Stir in butter. Remove pan from heat; top risotto with cheese.

Reviews (2)

 Add Rating & Review     6 Ratings   5 star values:        2    4 star values:        1    3 star values:        1    2 star values:        2    1 star values:        0        

   Martha Stewart Member     Rating: Unrated       03/12/2015   This recipe should be 2 cups of rice for the amount of liquid.         Martha Stewart Member     Rating: Unrated       09/15/2012   Sorry, This recipe has an error in it. For 4 cups of rice (way too much anyway) there is not enough liquid. I think it was supposed to be 1 cup of rice. I tried to cut the recipe in half and it still made ALOT plus I had to put alot more chicken broth in to get the rice soft. Good taste though once it finally cooked.

Reviews (2)

Add Rating & Review     6 Ratings   5 star values:        2    4 star values:        1    3 star values:        1    2 star values:        2    1 star values:        0

Add Rating & Review

6 Ratings 5 star values: 2 4 star values: 1 3 star values: 1 2 star values: 2 1 star values: 0

6 Ratings 5 star values: 2 4 star values: 1 3 star values: 1 2 star values: 2 1 star values: 0

6 Ratings 5 star values: 2 4 star values: 1 3 star values: 1 2 star values: 2 1 star values: 0

  • 5 star values: 2 4 star values: 1 3 star values: 1 2 star values: 2 1 star values: 0

    Martha Stewart Member     Rating: Unrated       03/12/2015   This recipe should be 2 cups of rice for the amount of liquid.  

Martha Stewart Member     Rating: Unrated       09/15/2012   Sorry, This recipe has an error in it. For 4 cups of rice (way too much anyway) there is not enough liquid. I think it was supposed to be 1 cup of rice. I tried to cut the recipe in half and it still made ALOT plus I had to put alot more chicken broth in to get the rice soft. Good taste though once it finally cooked.

    Martha Stewart Member

    Rating: Unrated 03/12/2015

This recipe should be 2 cups of rice for the amount of liquid.

Rating: Unrated

Rating: Unrated 09/15/2012

Sorry, This recipe has an error in it. For 4 cups of rice (way too much anyway) there is not enough liquid. I think it was supposed to be 1 cup of rice. I tried to cut the recipe in half and it still made ALOT plus I had to put alot more chicken broth in to get the rice soft. Good taste though once it finally cooked.

All Reviews for Tomato Risotto

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Tomato Risotto

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest