No-Stir Creamy Blistered Tomato Risotto Recipe (30 Minutes, 8 Ingredients) High Protein Recipes High Fiber Recipes Italian Recipes Dinner Vegetarian Grains Gluten-free Farm to Table Recipe

If you know the process of making risotto, you might just read the name of this recipe and say you don't have the time. This creamy blistered tomato risotto recipe provides shortcuts to a long-cooking stovetop risotto that requires constant stirring, but delivers on great taste. Now you can get an amazing high-protein and high-fiber Italian dinner on the table in a fraction of the time!

This easy risotto recipe is also a lot healthier than other risottos because we use Greek yogurt instead of cream. My whole family all loved the taste of this tomato risotto. Plus we get the health benefits of protein and the health benefits of fiber.

To make this quick, easy and gluten-free risotto you will need cherry tomatoes (check out the health benefits of tomatoes), olive oil, garlic, salt and pepper, risotto rice (arborio), broth, Greek yogurt, Parmesan cheese and fresh parsley.

Serve this blistered tomato risotto as a vegetarian main dish or as a side dish with your favorite protein.

Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 20 to 25 minutes
Total Time: 25 to 30 minutes
Servings: 4

Ingredients

• 5 cups cherry tomatoes (about 1 1/2 pounds)
• 2 tablespoons extra virgin olive oil
• 4 garlic cloves, minced
• 2 cups arborio rice or orzo, uncooked
• 3 - 4 cups vegetable broth or chicken broth
• 1 cup plain Greek yogurt
• 1/2 cup grated Parmesan or Romano cheese
• 1 cup chopped fresh parsley
• crushed red pepper flakes (optional)

Here's how to make it: 

1. In a medium skillet, heat the olive oil over medium-high heat for about 1 minute or until it's glistening. Add your whole tomatoes and garlic with a big pinch of salt and pepper. Gently mix and cover the pan until the tomatoes are soft, about 7 to 8 minutes.
2. Use a large wooden or metal spoon to mash the soft tomatoes
3. Continue cooking the tomatoes uncovered for another 4 to 5 minutes to let out their juices.
4. Add the arborio rice to the tomato mixture and cover with broth by about 1 inch. Add another good pinch of salt and pepper and gently stir. Cook the pasta and tomatoes uncovered on medium heat, stirring every now and then to avoid any burning or sticking on the bottom of the pan.(Do not substitute long-grain white rice for the arborio rice. Arborio rice is chewier and works best for risottos.)
5. Before the rice has absorbed all the broth, remove a small amount (about 1/4 cup) and combine it with the yogurt in a small bowl or measuring cup. Stir gently and set aside. (If you want this recipe to be vegetarian, use vegetable broth and not chicken broth.)
6. When all the liquid is absorbed, turn off the stove and stir in the yogurt mixture. Blend in the cheese and fresh parsley. Taste and adjust the seasoning, adding crushed red pepper flakes, if desired. (A good risotto should spread out when plated. You want a looser consistency.)
7. Serve with a sprinkle of Parmesan and enjoy! Store any leftovers in an airtight container in the fridge and reheat in the microwave.

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