Tomato Risotto with Pine Nuts

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

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

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



  • 1/4 cup pine nuts
  • 2 Tbs. olive oil
  • 4 cloves garlic, minced (4 tsp.)
  • 2 cups Arborio rice
  • 11/2 lb. Roma tomatoes, grated (3 cups)
  • 1/2 cup dry white wine, such as Sauvignon Blanc
  • 5 cups low-sodium vegetable broth
  • 1 cup low-sodium tomato juice
  • 1/4 tsp. salt
  • 11/2 cups fresh basil, thinly sliced into chiffonade
  • 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

  • Calories 355
  • Carbohydrate Content 61 g
  • Cholesterol Content 0 mg
  • Fat Content 9 g
  • Fiber Content 6 g
  • Protein Content 8 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 245 mg
  • Sugar Content 6 g