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This Tomato Risotto Recipe made with fresh tomatoes is incredibly delicious, creamy, and easy to whip up at home!
This Tomato Risotto is so good, it could almost be served in a fine dining restaurant. Seriously, it’s incredibly creamy, velvety, and flavorful – every bite is a true delight. Plus, it’s made with fresh tomatoes, which adds even more flavor. The dish also features a few chunky pieces of tomato, which not only look great on the plate but also add a wonderful texture.
If you love cooking with fresh tomatoes and are looking for a hearty and satisfying dish, you absolutely must try this tomato risotto recipe!
On one hand, it offers the intense, fruity sweetness of the tomatoes, whose natural acidity gives the dish a delightful freshness. On the other hand, the creamy texture and rich consistency of the risotto provides a comforting, savory base. The result is a dish that is both satisfying and light – ideal for any season, but especially enjoyable during the summer months when tomatoes are at their peak. I love serving it as a main dish topped with burrata cheese, or as a side dish with protein.
While some might think cooking risotto is difficult, my Tomato Risotto recipe is perfect even for less experienced cooks. You’ll find plenty of tips and step-by-step photos here, so there’s little room for error.
Ingredients
See recipe card for quantities.
- Plum Tomatoes: These small tomatoes have an especially intense and sweet flavor and are the perfect base. You can use plum tomatoes or cherry tomatoes.
- Tomato Paste: Enhances the tomato flavor and adds a beautiful color to the rice.
- Risotto Rice: Arborio Rice or Carnaroli Rice. This special short-grain rice has a high starch content, which is released during cooking and gives the risotto its signature creaminess.
- Onion & Garlic Cloves: A must for added flavor. You can substitute the onion with two shallots if you prefer.
- White Wine: Adds a delicate acidity and depth to the risotto. You can substitute wine with extra broth if you prefer not to use wine.
- Vegetable Broth: Used as the liquid to cook the rice, adding extra flavor. Keeping the broth warm ensures the rice absorbs it evenly.
- Parmesan Cheese & Butter: Stirred in at the end to make the risotto even creamier.
- Fresh Basil Leaves & Thyme: These herbs add a fresh, aromatic note that beautifully complements the Tomato Risotto. While fresh herbs are my go-to, you can substitute dried thyme if needed. However, the basil should definitely be fresh for the best flavor!
Visual Step-by-Step Instructions
This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner!
- Heat a large pot with olive oil. Sauté finely chopped onion and garlic for 3 minutes. Add the tomato paste and stir constantly for one minute.
- Cut half of the plum tomatoes in half, leaving the rest whole. Add all the tomatoes to the pan and sauté for 2-3 minutes. Then, stir in the rice and cook for 1-2 minutes, stirring constantly, until it turns translucent.
- Deglaze with white wine and let it reduce by half. Season with thyme leaves, a good pinch of salt, and pepper.
- Add enough hot vegetable broth to just cover the rice (~1 cup). Simmer over low heat, stirring occasionally, until all the liquid is absorbed. Then, add more vegetable broth to cover the rice. Repeat this process until all the broth is used up (about 20-25 minutes). → Always wait until the vegetable broth has been fully absorbed before adding more.
- Stir in Parmesan and butter, switch off the heat, then cover and let the risotto sit for 2 minutes. Season to taste with more salt and black pepper, and garnish with fresh basil.
Variations
- Burrata: Serve the risotto in bowls and finish it off with some torn burrata cheese (or fresh mozzarella) on top. It not only looks gorgeous but also adds an extra layer of creaminess to your tomato risotto! Tip: If you’re adding burrata, I prefer to use only half the amount of Parmesan. The burrata brings plenty of richness on its own.
- Vegan: Use dairy-free butter or olive oil instead of butter and omit the Parmesan cheese or replace it with a dairy-free cheese alternative.
Key tips for making the perfect risotto
- Add broth gradually: Pour in just enough vegetable broth (about 1 cup) to cover the rice. Wait until it’s fully absorbed before adding more. Patience is key!
- Let it rest: After stirring in the butter and cheese (if using), switch off the heat, cover it with a lid, and let it rest for 2-5 minutes. This final step is crucial—resist the urge to serve it right away! You’ll notice a big difference in the texture and flavor.
Storage Instructions
Risotto should ideally be prepared fresh. Store leftovers in an airtight container in the refrigerator. It stays fresh for 2 days. Reheat in the microwave or in a pot with a little water! However, reheated risotto doesn’t taste as good, so I recommend cooking a smaller amount if possible.
The recipe can easily be halved, making it a perfect meal for 2 people. I often cook just the half portion when it’s just the two of us, so I don’t have leftovers! 😉
More Recipes with Fresh Tomatoes
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📖 Recipe
Tomato Risotto
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Ingredients
- 1 tbsp olive oil
- 1 onion or 2 shallots, finely minced
- 2 cloves garlic finely minced
- 2 tbsp tomato paste
- 1.1 lb plum tomatoes or cherry tomatoes
- 1 ½ cups risotto rice
- 1 cup white wine
- 1 tsp fresh thyme leaves or dried thyme
- 3 cups hot vegetable broth
- ½ cup grated parmesan cheese
- 1 tbsp butter or olive oil
- 1 tbsp fresh basil leaves
- salt & pepper to taste
Instructions
- Heat a large pot with olive oil. Sauté finely chopped onion and garlic for 3 minutes. Add the tomato paste and stir constantly for one minute.
- Cut half of the plum tomatoes in half, leaving the rest whole. Add all the tomatoes to the pan and sauté for 2-3 minutes. Then, stir in the rice and cook for 1-2 minutes, stirring constantly, until it turns translucent.
- Deglaze with white wine and let it reduce by half. Season with thyme leaves, a good pinch of salt, and pepper.
- Add enough hot vegetable broth to just cover the rice (~1 cup). Simmer over low heat, stirring occasionally, until all the liquid is absorbed. Then, add more vegetable broth to cover the rice. Repeat this process until all the broth is used up (about 20-25 minutes). → Always wait until the vegetable broth has been fully absorbed before adding more.
- Stir in Parmesan and butter, switch off the heat, then cover and let the risotto sit for 2 minutes. Season to taste with more salt and black pepper, and garnish with fresh basil.
Notes
- Tip: Garnish the tomato risotto with some torn burrata before serving!
- Vegan: Use dairy-free butter or olive oil instead of butter and omit the Parmesan cheese or replace it with a dairy-free cheese alternative.
- Risotto is best enjoyed when freshly made! You can easily halve the recipe to serve two people. Leftovers can be stored in an airtight container in the fridge for up to two days. Reheat in a pan with a splash of water, but remember it won’t taste quite as good and will lose some of its creaminess.
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