Name: Creamy Tomato Risotto with Crispy Garlic Crumbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 onion, finely chopped; 2 cloves garlic, minced; 300g (1½ cups) arborio risotto rice; 3 tbsp tomato puree (paste); 800 ml (3½ cups) vegetable stock (plus extra if needed); 400g (14 oz) tinned chopped tomatoes; 1 tsp sugar; ½ tsp salt; ½ tsp black pepper; 30g (¼ cup) grated vegetarian Italian-style hard cheese; 60ml (¼ cup) double (heavy) cream; 1 tbsp fresh chopped parsley (optional); 1 tbsp olive oil (for garlic crumbs); 1 clove garlic, minced (for garlic crumbs); 30g (1 cup) fresh breadcrumbs (for garlic crumbs)

Why You’ll Love Creamy Tomato Risotto with Crispy Garlic Crumbs Recipe

This dish offers a comforting, creamy base with a pop of zing from the lemon and a glorious contrast of crunch from the garlic crumbs. Made using mostly store‑cupboard ingredients, it’s versatile and easy enough for a midweek meal but impressive enough to serve to guests.
The crispy garlic crumb topping really elevates the risotto, adding a layer of flavour and texture you’ll crave.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Risotto:
chopped tomatoes (tin)
vegetable stock
tomato purée (or paste)
olive oil
onion, finely chopped
garlic, minced
Arborio rice
white wine (optional)
double (heavy) cream
Parmesan (or hard vegetarian‑style cheese)
lemon juice
salt & black pepper

Crispy Garlic Crumbs:
butter
salt (coarse or Maldon)
garlic, minced
panko breadcrumbs (or similar)
chopped parsley (or chives)
lemon zest
Parmesan (or hard vegetarian‑style cheese)

Directions

Combine the chopped tomatoes, vegetable stock, and tomato purée in a jug or saucepan. Heat until hot, then set aside and keep warm.
In a large pan, heat olive oil over medium heat. Sauté the chopped onion for about 5 minutes until translucent. Add minced garlic and cook for another minute.
Stir in the Arborio rice and cook for 2 minutes, allowing the rice to become slightly translucent around the edges.
If using white wine, pour it in and stir until it’s almost fully absorbed.
Begin adding the hot tomato-stock mixture one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more. Continue this process for about 15–20 minutes, until the rice is tender but still slightly firm in the center.
While the risotto cooks, prepare the garlic crumbs. Melt butter in a small frying pan until foaming. Add salt and garlic and cook for 30 seconds. Stir in the breadcrumbs and toast until golden brown. Remove from heat and mix in chopped parsley, lemon zest, and Parmesan.
Once the risotto is ready, stir in double cream, Parmesan, lemon juice, salt, and pepper to taste.
Serve immediately, topped with the crispy garlic crumbs.

Servings and timing

Serves: 3 people
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Add cooked chicken, crispy pancetta, or fried chorizo for added protein.
Use fresh tomatoes during the summer months for a brighter flavor.
Substitute parsley with basil or thyme in the garlic crumbs for a new herbal twist.
For a richer finish, stir in a knob of butter at the end.
Use gluten-free stock and breadcrumbs for a gluten-free version.
Swap dairy with plant-based alternatives to make it vegan-friendly.

Storage/Reheating

This risotto is best served fresh, but leftovers can be stored. Cool quickly, cover, and refrigerate. Reheat gently on the stove over low heat, adding a splash of stock or water to loosen the texture.
Store garlic crumbs separately in an airtight container. Reheat them in a dry pan for 30 seconds to restore their crispiness before serving.

FAQs

What type of rice should I use?

Use Arborio rice for the best creamy texture. Other short-grain rice types like Carnaroli also work well.

Can I skip the white wine?

Yes, you can omit it and use additional vegetable stock instead without compromising flavor.

Can I use fresh tomatoes instead of tinned?

Yes. Peel and chop fresh tomatoes and adjust the liquid slightly, as fresh tomatoes may contain more moisture.

How do I know when the risotto is done?

The rice should be soft with a slight bite in the center. Taste it at the 20-minute mark and add more stock if needed.

Can I make this vegetarian or vegan?

Yes. Use vegetarian Parmesan-style cheese and vegetable stock. For a vegan version, use plant-based cream and cheese.

Why are the garlic crumbs important?

They add a crispy texture and a burst of garlic, lemon, and cheesy flavor that complements the creamy risotto perfectly.

Can I make this ahead of time?

You can prepare the risotto ahead, but it’s best fresh. Reheat gently with extra stock and keep the crumbs separate until serving.

How do I reheat leftovers without them becoming mushy?

Reheat on low heat on the stove with a splash of stock or water. Avoid microwaving to preserve the texture.

Can I freeze leftovers?

Yes, though the texture may slightly change. Cool and freeze in airtight containers. Defrost in the fridge and reheat gently with extra liquid.

What should I serve alongside it?

This risotto stands alone beautifully but also pairs well with a green salad, roasted vegetables, or grilled chicken or fish.

Conclusion

Creamy Tomato Risotto with Crispy Garlic Crumbs is a flavorful and elegant dish that balances comfort and sophistication. The rich, tomato-infused rice and the contrasting crispy topping make it a standout meal perfect for weeknights or special occasions. Whether enjoyed as-is or customized with your favorite ingredients, this risotto is sure to become a favorite.