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Tomato Risotto

Prep Time:10-15 Minutes
Cook Time:30 Minutes

Nutritional Information

A light and delicious side be sure not to over cook your rice.


  • 3 ounces butter
  • 6 ounces chopped onions
  • 1 ounce minced garlic
  • 20 ounces Risotto
  • 10 ounces water
  • 4 ounces chicken base
  • 2 pounds fresh tomatoes, diced 1/4 inch
  • 4 ounces thinly sliced green onions
  • 1 ounce flat leaf parsley, chopped


  • 1. Pre heat Egg to 350ºF with plate setter for indirect heat. Place the dutch oven in the Egg and allow to pre heat for at least ten minutes. Heat butter and sauté onions and garlic until barely tender.
  • 2. Add risotto. Cook 2-3 minutes until Risotto is coated with butter and slightly toasted
  • 3. Mix base with water to make a stock. Heat stock and keep hot. Add stock (1 qt at a time) to barley mixture while cooking over medium heat. Add additional stock only after liquid from previous addition is absorbed. Stir very often but not necessarily continuously through the liquid-adding step.
  • 4. Stir in tomatoes, and cheese. Stir until cheese melts.
  • 5. Stir in green onions and parsley into barley mixture.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828