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Tomato Bisque Risotto Recipe

Italian-American · Main course · 45 min total

A creamy, comforting risotto infused with the rich flavor of tomato bisque, combining the best of soup and risotto in one dish.

Ingredients

• 4 cups tomato bisque (homemade or store-bought)
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• 1/4 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh basil, chopped (for garnish)

Instructions

1. In a saucepan, warm the tomato bisque over low heat. Keep it warm while you cook the risotto.
2. In a large skillet or Dutch oven, melt butter over medium heat. Add onion and cook until translucent, about 4 minutes. Add garlic and cook for 1 minute more.
3. Add the Arborio rice and stir to coat with butter, cooking for 1-2 minutes until the edges become translucent.
4. Pour in the white wine and stir until mostly absorbed.
5. Begin adding the warm tomato bisque one ladleful at a time (about 1/2 cup), stirring frequently. Wait until each addition is mostly absorbed before adding the next. Continue for about 20-25 minutes, until the rice is tender and creamy.
6. Remove from heat. Stir in the Parmesan cheese and heavy cream. Season with salt and pepper to taste.
7. Serve immediately, garnished with fresh basil.

Tips

• For a smoother texture, blend the tomato bisque before using.
• If the risotto becomes too thick, add a splash of warm water or broth to loosen it.
• Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat with a little water or cream.
• For a vegan version, use plant-based butter, cream, and Parmesan, and ensure the bisque is vegan.

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