Tomato Risotto

8 Reviews
86% would make this recipe again

This great recipe is my "lifesaver", since I always have these ingredients handy and it takes me only 7 minutes to cook a perfect risotto with my pressure-cooker.

Preparation : 5 min Cooking : 20 min
260 calories/serving


1/3 cup My Mother's Tomato Sauce 85 mL
1 1/2 cup chicken broth 375 mL
1/2 tbsp olive oil 8 mL
3/4 cup arborio rice 150 g
2 tbsp Parmesan cheese, grated 6 g
ground pepper to taste [optional]

Before you start

A pressure-cooker will reduce the risotto cooking time to 7 min.


  1. Heat the tomato sauce in a saucepan over low heat. Heat the broth in another small saucepan on the stove or in a microwave oven. Keep the broth warm while cooking the risotto (which will take about 20 min).
  2. Heat the oil in a third saucepan or in a pressure-cooker. Add the rice and toast the grains 1-2 min (until translucent), with constant stirring.
  3. Stir in the tomato sauce then cook the risotto until the rice is creamy but still al dente, about 20 min.
  4. Stir in the Parmesan cheese, then let the risotto stand for 2 min. Season with pepper to taste and serve.

Nutrition Facts Table

per 1 SERVING (210 g)


% Daily Value




5 g

7 %

Saturated 1.4 g
+ Trans 0 g

7 %


0 mg


130 mg

6 %


52 g

17 %


1 g

3 %


1 g

Net Carbs

51 g


5 g

Vitamin A

10 %

Vitamin C

6 %


6 %


5 %


This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Good source of  :
Source of  :
Calcium, Copper, Iron, Magnesium, Phosphorus, Vitamin A, Vitamin B1, Vitamin E, Zinc
Low  :
Cholesterol, Saturated Fat, Sodium
Free  :
Added Sugar, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Meat and Alternatives 0
Fats 1

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Members' Reviews

8 Reviews (8 with rating only) 86% would make this recipe again

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