Italian cuisine is all about freshness! And this simple yet elegant fare is all about that. Risotto is the perfect fare for you when you want to have food that is comforting yet warm. Furthermore, it is hearty enough to be a vegetarian meal.

When you hear about risotto, you might that it is too sophisticated and complicated to make. But then, the dish is easy to make.

Tomatoes on cutting board

The fresh & vibrant flavors of the roasted tomatoes along with the caramelized onions, cheese, and herbs, make this summery risotto taste wonderful. On top, the rice has the perfect touch of chewiness that is cooked al dente.

Every bite of the creamy rice is infused with the tanginess of the tomatoes. This tomato risotto fare highlights the flavor of the juicy, sweet vine-ripened tomatoes, and the refined taste is demonstrated in each spoonful. 

It is the risotto technique that elevates the flavor. When you gradually add the broth and the puree, it allows the rice to absorb the liquid and the liquid, in turn, thickens the starch of the rice. And thus you get the creaminess of the dish which is everyone is after.

Make this tomato risotto and enjoy the fare with your family at a leisurely slow pace since Italians emphasize these more than anything when they have their food.


How to Make Tomato Risotto  

Ingredients

  • 6 whole vine tomatoes, halved & quartered
  • 1 rosemary sprig, chopped finely
  • 4 tbsp parmesan, grated
  • 1 tbsp extra-virgin olive oil
  • 8 ¾ oz risotto rice
  • 1 tsp red chili flakes
  • 3 tbsp butter
  • Salt & pepper, as needed
  • Few basil leaves, fresh & torn
  • 3 cups vegetable broth
  • ½ cup white wine
  • 1 onion, chopped finely
  • 5 cherry tomatoes
  • 2 cloves of garlic, finely minced
  • 2 to 3 black olives, chopped

Method of Preparation

To start with, place the quartered tomatoes in an olive oil greased baking sheet. Season it with salt and pepper. Roast them for 30 minutes at 450◦ F or 225 ◦C. Tip: The peel of the tomatoes should have collapsed at this point.

Once the tomatoes are roasted, peel off the tomatoes and place them in the food processor along with half the quantity of the stock.

Food processor on tabletop

Blend them for a minute or until you get a smooth puree.

Now, pour the puree and the remaining stock into a heated large non-stick pan over low heat.

Stir well and allow it to gently simmer.

In the meantime, heat a medium-sized saucepan over medium heat.

To this, stir in the butter and oil and once it melts, add the onion to it.

Sauté for 6 minutes or until the onion has softened and has become translucent.

Next, spoon in the garlic, olives, and rosemary to it and continue cooking for another minute or until aromatic.

After that, stir in the rice and sauté for a further one minute. Tip: Frying the rice is important since it helps to lock in the flavor from the stock and puree which gets added later.

Then, pour the white wine along with the stock and tomato puree into it, say about ¼ cup at a time. Stir frequently. Tip: Wait for the liquid to be absorbed before adding the next.

Grated parmesan and basil

Allow the risotto to cook. Continue adding ¼ cup of stock to it only when the previous amount gets absorbed by the rice.

Once half the stock is used, stir in the cherry tomatoes. Combine.

Continue adding until all the stock and puree mixture is used up. Tip: At this point, the rice should be swelled up and be creamy while the tomatoes have softened.

When the tomatoes become orange, it means that the maximum flavor has been extracted. The sweetness and flavors will be more concentrated at this point.

Cover the pan with a lid for a minute or two. Garnish with basil leaves and sprinkle the grated parmesan and pepper over it. Tip: If preferred, you can top it with grated lemon zest.

Serve and enjoy.


Nutritional Information per calories

  • Calories: 381 Kcal
  • Carbohydrates: 61g
  • Proteins: 13g
  • Fat: 10g
  • Sodium: 1110 mg

Storage: The risotto stays good for up to two to three days in the refrigerator when placed in air-tight containers. You can reheat by heating in the microwave for 50 seconds on low heat.

Or else it can be warmed up on the stove in a pan with a little more broth. For every 1 cup of risotto, add ¼ cup of broth. Risotto cannot be frozen and it is better to avoid freezing it. Freezing risotto might make it grainy.


Tomato Risotto Tips

  • Make sure not to rinse the rice as it will remove the starch. In this fare, it is the starch and the liquid used which creates the creaminess along with the slow technique.
  • Pair it with grilled fares like grilled fish or with grilled heirloom tomatoes. Or you can serve it along with a simple garden salad.
  • If desired, you can brush the halved tomatoes with olive oil before roasting.
  • For more flavor, you can all add ¼ cup of sun-dried tomatoes also to the mixture.
bowl of sun-dried tomatoes on table
  • You can also make the risotto in the oven.
  • To up the protein content, you can top it with shrimp or other fish of your choice if you are a non-vegetarian.
  • You can top it with Pangrattato which is the traditional topping. Pangrattato is crispy breadcrumbs that are sautéed in olive oil along with salt, pepper, parsley, and parmesan cheese. If you are on a gluten-free diet, then you can use panko breadcrumbs.

Tomato Risotto FAQ

For best results, follow the recipe as it is.

However, some common substitutes would work well in this recipe. They are:

chopping thyme on cutting board
  • Instead of basil, you can add chopped parsley or thyme, or cilantro.

What to do if the rice seems dry?

If the rice is dry or if you prefer a looser risotto, then you can add more hot vegetable broth to it.

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Creamy tomato risotto

Tomato Risotto

Prep Time 5 mins
Cook Time 35 mins
Course Dinner
Cuisine Italian
Servings 4
Calories 381 kcal

Equipment

Baking dish
Food processor
Cutting board
Saucepan

Ingredients
  

  • 6 whole vine tomatoes, halved & quartered
  • 1 rosemary sprig, chopped finely
  • 4 tbsp parmesan, grated
  • 1 tbsp extra-virgin olive oil
  • 8 ¾ oz risotto rice
  • 1 tsp red chili flakes
  • 3 tbsp butter
  • Salt & pepper, as needed
  • Few basil leaves, fresh & torn
  • 3 cups vegetable broth
  • ½ cup white wine
  • 1 onion, chopped finely
  • 5 cherry tomatoes
  • 2 cloves of garlic, finely minced
  • 2 black olives, chopped

Instructions
 

  • To start with, place the quartered tomatoes in an olive oil greased baking sheet. Season it with salt and pepper. Roast them for 30 minutes at 450◦ F or 225 ◦C. Tip: The peel of the tomatoes should have collapsed at this point.
  • Once the tomatoes are roasted, peel off the tomatoes and place them in the food processor along with half the quantity of the stock.
  • Blend them for a minute or until you get a smooth puree.
  • Now, pour the puree and the remaining stock into a heated large non-stick pan over low heat.
  • Stir well and allow it to gently simmer.
  • In the meantime, heat a medium-sized saucepan over medium heat.
  • To this, stir in the butter and oil and once it melts, add the onion to it.
  • Sauté for 6 minutes or until the onion has softened and has become translucent.
  • Next, spoon in the garlic, olives, and rosemary to it and continue cooking for another minute or until aromatic.
  • After that, stir in the rice and sauté for a further one minute. Tip: Frying the rice is important since it helps to lock in the flavor from the stock and puree which gets added later.
  •  Then, pour the white wine along with the stock and tomato puree into it, say about ¼ cup at a time. Stir frequently. Tip: Wait for the liquid to be absorbed before adding the next.
  • Allow the risotto to cook. Continue adding ¼ cup of stock to it only when the previous amount gets absorbed by the rice.
  • Once half the stock is used, stir in the cherry tomatoes. Combine.
  • Continue adding until all the stock and puree mixture is used up. Tip: At this point, the rice should be swelled up and be creamy while the tomatoes have softened. When the tomatoes become orange, it means that the maximum flavor has been extracted. The sweetness and flavors will be more concentrated at this point.
  • Cover the pan with a lid for a minute or two. Garnish with basil leaves and sprinkle the grated parmesan and pepper over it. Tip: If preferred, you can top it with grated lemon zest.
  • Serve and enjoy.

Nutrition

Calories: 381kcalCarbohydrates: 61gProtein: 13gFat: 10gSodium: 1110mg
Tried this recipe?Let us know how it was!
Tammy Kennedy
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