Tomato Risotto

This Tomato Risotto Recipe made with fresh tomatoes is incredibly delicious, creamy, and easy to whip up at home!

5 from 1 vote

Prep Time :10

Cook Time :40

Total Time :50

Servings : 4

Calories : 393kcal

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.

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.