Tomato Risotto with Pine Nuts Recipe | Vegetarian Times Skip to main content

Tomato Risotto with Pine Nuts

The gentle heat of a rice cooker turns out perfect no-stir risottos.



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¼ cup pine nuts
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2 Tbs. olive oil
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4 cloves garlic, minced (4 tsp.)
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2 cups Arborio rice
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1½ lb. Roma tomatoes, grated (3 cups)
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½ cup dry white wine, such as Sauvignon Blanc
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5 cups low-sodium vegetable broth
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1 cup low-sodium tomato juice
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¼ tsp. salt
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1½ cups fresh basil, thinly sliced into chiffonade
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White truffle oil, for drizzling, optional


1. Set rice cooker setting to “sauté” (or similar), and preheat 2 to 3 minutes. Add pine nuts, and toast 5 to 6 minutes, or until golden brown. Remove pine nuts from cooker, and set aside.

2. Add oil to rice cooker, and heat 1 minute. Stir in garlic, and heat 2 to 3 minutes, or until golden, stirring occasionally. Pour in rice, and cook 2 to 3 minutes, stirring constantly. Stir in tomatoes, and cook 3 to 4 minutes. Add wine, and simmer 5 minutes, or until wine has cooked down.

3. Adjust rice cooker setting to “risotto” or “slow cook” (or similar). Add broth, tomato juice, and salt; cover, and cook 20 to 30 minutes, or until risotto is cooked through and soft. Let stand 5 minutes, then season with salt and pepper, if desired. Top with basil and pine nuts, and drizzle with truffle oil (if using).

Nutrition Information: 

8 g
Total Fat: 
9 g
Saturated Fat: 
<1 g
61 g
0 mg
245 mg
6 g
6 g
Serves 6

Comments on this Recipe

Can you use a crock pot, if no rice cooker ?

This sounds tasty. Questions: 1 - Lacking a rice cooker, could this be made in an oven? At what temperature, do you think? 2 - How does one grate tomatoes? It seems to me they would just squish into a mush. Thanks!

Just wanna to share my experience - I bought it not in cooker, but in multicooker - Redmond 4502, it was unforgettable! I tried it with your help, but the same is in cook book of Redmond. Thank u, Redmond will remember it!