Description
This creamy tomato risotto is rich, comforting, and full of flavor, topped with crispy garlic breadcrumbs for an irresistible crunch. A perfect vegetarian dinner that’s both elegant and satisfying.
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)
Instructions
- Heat 2 tbsp of olive oil in a large saucepan over medium heat. Add the chopped onion and cook for 5 minutes until softened.
- Add the minced garlic and cook for another 30 seconds.
- Stir in the risotto rice and cook for 1-2 minutes until the edges of the rice are translucent.
- Mix in the tomato puree and cook for a minute.
- Add the vegetable stock a ladleful at a time, stirring regularly and waiting until the liquid is absorbed before adding more.
- After 10 minutes, add the chopped tomatoes, sugar, salt, and pepper. Continue adding the remaining stock as needed, stirring until the rice is creamy and cooked through (about 20–25 minutes total).
- Once the rice is cooked, stir in the grated cheese and cream. Turn off the heat and place a lid on the pan to keep warm.
- For the garlic crumbs, heat 1 tbsp olive oil in a frying pan. Add the minced garlic and breadcrumbs. Fry for 3–4 minutes until golden and crispy, stirring regularly. Remove from heat.
- Spoon the risotto into bowls, top with crispy garlic crumbs and sprinkle with parsley if using. Serve immediately.
Notes
- Use good-quality chopped tomatoes for the best flavor.
- Vegetable stock can be substituted with chicken stock if not vegetarian.
- The risotto should have a creamy consistency — add a splash of hot water if it gets too thick.
- Double cream can be swapped with a plant-based alternative for a vegan version (omit cheese or use vegan cheese).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 475
- Sugar: 8g
- Sodium: 800mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg
