Why You’ll Love Tomato Risotto Recipe
This risotto is creamy without being heavy, thanks to juicy tomatoes and fresh basil.
It uses simple ingredients but delivers restaurant-style flavor.
It works as a main dish or a side.
It is naturally vegetarian when made with vegetable broth.
The tomato, Parmesan, and basil combination gives it a fresh Italian-inspired taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 cups vegetable broth or chicken stock
2 tablespoons extra virgin olive oil, plus extra for serving
1 small yellow onion, diced
1 tablespoon tomato paste
1 1/2 cups Arborio rice or Carnaroli rice
2 garlic cloves, minced
Red pepper flakes, optional
1 pound cherry tomatoes or diced tomatoes, divided
1/2 cup dry white wine
1/2 cup grated Parmesan cheese, plus extra for serving
1 tablespoon unsalted butter
1 bunch fresh basil leaves, roughly torn
Directions
Warm the broth in a small saucepan over medium-low heat. Keep it hot but not boiling.
Heat olive oil in a deep skillet over medium heat. Add the diced onion and cook for about 3 minutes, stirring occasionally. Add tomato paste and cook for another 3 minutes, until the onion is soft and translucent.
Add the rice and stir for 1 to 2 minutes, until the grains look slightly translucent and begin to crackle. Stir in the garlic and red pepper flakes, then cook for about 30 seconds.
Add half of the tomatoes and pour in the white wine. Stir constantly until most of the liquid is absorbed, about 5 minutes.
Add hot broth one ladleful at a time, stirring often. Let each addition absorb before adding more. Continue until the rice is creamy and al dente, about 25 minutes.
Remove from the heat. Stir in Parmesan, butter, basil, and a splash of broth to loosen the risotto. Season with salt and pepper to taste.
Serve immediately with the remaining tomatoes, extra Parmesan, and a drizzle of olive oil.
Servings and timing
Servings: 4
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Variations
Use chicken stock for a richer flavor.
Add roasted cherry tomatoes for deeper sweetness.
Stir in spinach near the end for extra greens.
Add cooked shrimp or chicken for more protein.
Use extra red pepper flakes for a spicier risotto.
Swap Parmesan with Pecorino Romano for a sharper flavor.
Storage/Reheating
Store leftover risotto in an airtight container in the refrigerator for up to 3 days.
To reheat, add a splash of broth or water and warm gently in a skillet over low heat, stirring until creamy again.
You can also microwave it in short intervals, stirring between each one and adding a little liquid as needed.
Freezing is not recommended because the rice may become mushy after thawing.
FAQs
Can I make tomato risotto without wine?
Yes. Replace the white wine with extra broth and a small splash of lemon juice for brightness.
What rice is best for risotto?
Arborio rice is the most common choice, but Carnaroli rice also works very well.
Can I use canned tomatoes?
Yes. Use diced canned tomatoes if fresh tomatoes are not available.
Do I have to stir risotto constantly?
You do not need to stir every second, but frequent stirring helps create a creamy texture.
How do I know when risotto is done?
The rice should be creamy and tender, but still slightly firm in the center.
Can I make this recipe vegan?
Yes. Use vegetable broth, skip the butter, and replace Parmesan with a vegan cheese alternative.
Why is my risotto too thick?
It may have absorbed too much liquid. Stir in a splash of warm broth until it loosens.
Why is my risotto undercooked?
It likely needs more liquid and more cooking time. Add warm broth and keep stirring until tender.
Can I add protein to this recipe?
Yes. Grilled chicken, shrimp, or white beans pair nicely with tomato risotto.
Should tomato risotto be served immediately?
Yes. Risotto is best served right away while it is creamy and loose.
Conclusion
Tomato Risotto is a cozy, creamy dish with bright tomato flavor, fresh basil, and savory Parmesan. It is simple enough for everyday cooking but special enough to serve for guests.
