Creamy risotto marinara is a meal that is both filling and satisfying.
Indulge in the flavors of rich and velvety risotto combined with aromatic marinara sauce.
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Risotto marinara, also known as risotto alla marinara, is a delectable Italian dish that tantalizes the taste buds with its rich and vibrant flavors.
This mouthwatering dish showcases the perfect fusion of creamy arborio rice and a tantalizing marinara sauce, creating a symphony of tastes that transport diners straight to the coastal regions of Italy.
The arborio rice is slow cooked to a velvety consistency, absorbing the tangy and aromatic essence of the marinara sauce, which is prepared with a medley of fresh tomatoes, garlic, onions, and a delightful blend of herbs and spices.
Whether enjoyed as a heartwarming main course or a luxurious side dish, risotto marinara undoubtedly stands as a testament to the artistry of Italian cuisine.
If you are after other delicious risotto recipes, why not try risotto ai funghi (mushroom risotto), lemon risotto, or risotto zafferano (saffron risotto)?
What is marinara sauce?
Marinara sauce is a classic Italian tomato-based sauce. It consists of crushed tomatoes, olive oil, garlic, onions, herbs (such as basil and oregano), and seasoning.
This versatile and tangy sauce is commonly used as a base for pasta dishes, pizzas, and as a dipping sauce for various appetizers.
Its quick preparation and delicious and cremy taste make it a popular favorite in Italian cuisine.
Why You'll Love This Recipe
- Customize this risotto marinara to your liking.
- This recipe for risotto marinara is easy to make.
- This risotto marinara recipe is great to serve for family weeknight dinners, pot lucks, dinner parties, or special occasions.
- Risotto marinara is budget friendly.
Cost To Make
Estimated cost = $5.85, or $1.46 a serve
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
For The Marinara Sauce
- Extra Virgin Olive Oil
- Brown Onion
- Garlic Cloves: Diced or grated.
- Canned Diced Tomatoes
- Dried Basil Leaves
- Dried Oregano
- White Sugar
- Red Chili: Optional. If using, deseed and finely chop the chili before using.
- Salt and Pepper
For the Rice
- Butter
- Arborio Rice: You could also use Carnaroli.
- White Wine
- Chicken Stock: Or vegetable stock.
- Parmesan Cheese
Instructions
This recipe for risotto marinara serves 4. The ingredient quantities can easily be adjusted to suit how many serves you need to make.
For the marinara sauce
Step One: Heat extra virgin olive oil in a medium sized saucepan. Once hot, add the chopped brown onion and saute for 3 to 4 minutes or until the onions are translucent and soft.
Step Two: Add the garlic and cook for a further 1 to 2 minutes.
Step Three: Add the canned diced tomatoes, dried basil leaves, oregano, sugar and red chilli (if using) and stir together. Turn the heat to high and bring to a boil.
Step Four: Once at a boil, reduce the heat to bring the mixture to a simmer. Simmer for 10 to 15 minutes or until the sauce has a thick and creamy consistency.
Step Five: Season with salt and pepper. Set aside.
For the rice
Step One: In a wide medium sized saucepan, saute 2 tablespoons of butter and arborio rice until the rice is lightly golden brown.
Step Two: Add the white wine and cook until almost all the liquid is gone from the saucepan. Then add the marinara sauce.
Step Three: Over low to medium heat, add about ½ cup (125 ml) of stock to the rice mixture. Gently stir the rice through the mixture constantly until almost all the liquid has absorbed. Repeat until all the stock has been used up and the rice is soft and tender.
Step Four: Remove rice from heat, mix through the grated parmesan cheese, remaining butter, and salt and pepper to taste. Allow the rice to sit for 1 to 2 minutes with a lid on, then serve.
Tips For Making Creamy Risotto
To make the best tasting risotto that is both rich and creamy, here are some helpful tips:
- Choose rice with a higher starch content, such as arborio or carnaroli, to create a creamy texture.
- Take your time when adding the stock to the rice, stirring gently and constantly to release the starch slowly. Make sure you add stock that is slightly heated.
- Don't rush the process - risotto requires a bit of patience, but the end result is well worth it.
- To ensure that the rice cooks evenly and doesn't stick while making risotto, it is best to use a wider saucepan. Although you don't have to stir the rice all the time, you still need to stir it enough to ensure even cooking and avoid sticking.
- It's important to remember that risotto tastes best when served immediately and that if it's kept for too long, the creaminess may be lost.
- Leftover risotto can be used to make arancini balls.
Serving Suggestions
- Garnish with Fresh Herbs: Sprinkle chopped fresh herbs like parsley, basil, cilantro, or chives over the dish before serving. They add a burst of color and freshness while elevating the overall taste.
- Add a Squeeze of Citrus: A squeeze of lemon, lime, or orange juice can brighten up the flavors of various dishes, especially fish, seafood, and salads.
- Serve with a Side Salad: Accompany your main course with a refreshing side salad, tossed with a light vinaigrette or dressing. It provides a nice contrast in textures and tastes.
- Crusty Bread: Serve dishes with a side of crusty bread or breadsticks to soak up flavorful sauces or to enjoy alongside soups and stews.
- Grated or shaved Parmesan, Pecorino, or other cheeses.
Storage
This risotto marinara recipe can be stored in an air tight container in the fridge for 2 to 3 days.
To reheat you can use the microwave or reheat it on the stovetop.
FAQ
Popular accompaniments for risotto include grilled chicken, sautéed vegetables, Parmesan cheese, and a drizzle of balsamic glaze for added flavor.
Different types of Italian risotto include risotto alla Milanese with saffron, truffle risotto, pesto risotto, lemon risotto, and shrimp risotto.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
Recipe
Risotto Marinara
Ingredients
For the marinara sauce
- 1 teaspoons extra virgin olive oil
- 1 small (120 grams, 4.23 ounces) brown onion finely chopped
- 2-3 garlic cloves diced or grated
- 200 grams (7 ounces) canned diced tomatoes
- 1 teaspoon dried basil leaves or more if desired
- 1 teaspoon dried oregano or more if desired
- 1 teaspoon white sugar or to taste
- 1 small red chilli finely sliced, optional
- Salt and pepper to taste
For the rice
- 3 tablespoons (45 grams, 1.58 ounces) butter
- 1 cup (195 grams, 6.88 ounces) arborio rice
- ½ cup (125 ml/grams, 4.41 ounces) white wine
- 3 cups (750 ml/grams, 26.45 ounces) chicken stock (or vegetable stock, slightly heated
- 3 tablespoons (20 grams, 0.71 ounces) parmesan cheese grated
Instructions
For the marinara sauce
- Heat extra virgin olive oil in a medium sized saucepan. Once hot, add the chopped brown onion and saute for 3 to 4 minutes or until the onions are translucent and soft.
- Add the garlic and cook for a further 1 to 2 minutes.
- Add the canned diced tomatoes, dried basil leaves, oregano, sugar and red chilli (if using) and stir together. Turn the heat to high and bring to a boil.
- Once at a boil, reduce the heat to bring the mixture to a simmer. Simmer for 10 to 15 minutes or until the sauce has a thick and creamy consistency.
- Season with salt and pepper. Set aside.
For the rice
- In a wide medium sized saucepan, saute 2 tablespoons of butter and arborio rice until the rice is lightly golden brown.
- Add the white wine and cook until almost all the liquid is gone from the saucepan. Then add the marinara sauce.
- Over low to medium heat, add about ½ cup (125 ml) of stock to the rice mixture. Gently stir the rice through the mixture constantly until almost all the liquid has absorbed. Repeat until all the stock has been used up and the rice is soft and tender.
- Remove rice from heat, mix through the grated parmesan cheese, remaining butter, and salt and pepper to taste.
- Allow the rice to sit for 1 to 2 minutes with a lid on, then serve.
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