Guest post: Risotto Rosso

As the winter drags a nice warm dish like risotto sounds heavenly. Lucky for me, Minna from The Foodies is here with a recipe called Risotto Rosso. Check out her blog The Foodies and take a look at the recipe below…

As a passionate foodie I want to share my love for food and  cooking. The Foodies features both traditional and new recipes – mainly  Italian – that I create in my own kitchen. There are pastas, risottos,  main courses and sweet and savoury treats that are healthy, delicious,  and above all, full of flavor.

Fast and easy to make, this risotto is hard to resist… Risotto rosso is the very first risotto I have ever made, but I keep coming back to it simply because it is light, healthy and oh so tasty. It has no additional spices, it just lives from the good quality ingredients that create an unforgettable yummy taste. Adding tomato juice is somewhat unusual, but it gives this dish a beautiful color and supports the taste of the cherry tomatoes. Enjoy!




1 onion, sliced

3-4 garlic cloves, minced

olive oil

2.5 dl risotto rice

3 dl tomato juice

5 dl chicken/vegetable stock

250 g cherry tomatoes, halved

1 dl Parmesan cheese, grated

fresh basil leaves


Heat olive oil in a saucepan. Sauté the onion and garlic for a few minutes until they soften.


Add the risotto rice and continue frying until the grains become glassy.


Little by little, pour some chicken or vegetable stock and the tomato juice into the pan. Keep stirring.


After about 15 minutes the risotto is rice is cooked al dente. At this point, add the grated Parmesan cheese and the halved cherry tomatoes.


Stir and add the fresh basil leaves. Sprinkle some freshly grated Parmesan cheese and serve immediately.


Minna 001

Tags: , , , , , , , , , , , , , , , , ,

Categories: Cheese2, Guest, Italian, kosher, Lunch2, Recipes, Side Dish, Vegetarian

Author:The Ranting Chef

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21 Comments on “Guest post: Risotto Rosso”

  1. February 1, 2013 at 11:03 am #

    This looks AWESOME!!


    • February 3, 2013 at 4:07 am #

      Thank you! You will find more recipes on my blog, including vegetarian options. 🙂


  2. February 1, 2013 at 11:08 am #

    Yum – that looks so tasty!


  3. February 1, 2013 at 11:21 am #

    I love risotto – next day, risotto patties are great too.


    • February 3, 2013 at 4:15 am #

      Thanks for the idea! I always struggle with the leftovers, reheated risotto is not really good. But I like your idea.


  4. February 1, 2013 at 1:21 pm #

    I am italian and i tried this, it is one of the most tasty and fresh (yes, fresh!!!) risotto i ever had, really a must to try.


    • February 3, 2013 at 4:18 am #

      True, it is light and fresh! Thanks for commenting!


  5. marshland
    February 1, 2013 at 2:54 pm #

    I’m not big fan of risotto but my missus bought some dried stuff with truffle shavings in it. It says use medium white wine. Is this necessary? If not is just water okay or might I need some additional flavourings, herbs or spices? Looking at this recipe, chicken stock might be a good bet.


    • February 3, 2013 at 4:05 am #

      When you cook, you can always replace some ingredients. White wine could be replaced with water, or stock, together with some herbs. But white wine gives a very special taste, it’s definitely worth a try. The alcohol evaporates when you bring it to a boil.


  6. petit4chocolatier
    February 1, 2013 at 10:00 pm #

    Looks delicious!


  7. February 2, 2013 at 4:18 am #

    One pan meals are great and love fresh basil!


    • February 3, 2013 at 4:10 am #

      I agree, risotto is easy and fast to make. And fresh basil is undoubtedly one of the best smells ever….


  8. February 2, 2013 at 8:50 pm #

    I’d like to try this but i don’t know what (dl} means.


    • February 3, 2013 at 3:57 am #

      Hi mhdriver! DL means deciliters. You can convert the measurements easily the following way: 1 dl is .4 cup. I hope that helps! 🙂


      • February 3, 2013 at 4:03 pm #

        Is that 1/4 cup? thank you for getting back to me.


    • February 4, 2013 at 4:13 am #

      Hi, mhdriver! This is what you need:

      1 cup risotto rice
      1 1/4 cups tomato juice
      2 cups chicken/vegetable stock
      0.5 pound cherry tomatoes, halved
      0.4 cups (or nearly half a cup) Parmesan cheese, grated


  9. February 4, 2013 at 11:59 pm #




  1. Grilled Lamb Chops with Bruschetta as a Starter « The Foodies - February 1, 2013

    […] Below the picture you will find my latest recipe – Grilled Lamb Chops! But before that, an announcement: The Foodies has been guest blogging! A friend of this blog, The Ranting Chef, features guest bloggers on his long-running site, and I was proud to be one of them. The post features a vegetarian dish, Risotto rosso, with cherry tomatoes and tons of fresh basil. I have also included pictures and detailed step-by-step instructions on how to prepare the ultimate risotto experience. Risotto rosso is healthy and light, and definitely worth checking out. For more, click here. […]


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