Quick and Easy Italian Creamy Tomato Risotto

If you’re new to cooking but craving a hearty and satisfying meal, this Italian Creamy Tomato Risotto is the perfect place to start.

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This recipe combines the richness of creamy risotto with the bright flavors of fresh cherry tomatoes and aromatic basil, making it both a delicious and approachable dish.

With simple steps and ingredients, you’ll be serving up a comforting bowl of homemade risotto in no time.

Ingredients

• 1 can (400g) chopped tomatoes
• 1 liter vegetable stock
• 1 knob of butter
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 rosemary sprig, finely chopped
• 250g risotto rice
• 300g cherry tomatoes, halved
• A small bunch of basil, roughly torn
• 4 tablespoons grated Parmesan cheese

Instructions

Step 1: Prepare the Tomato Base

• Start by blending the chopped tomatoes with half of the vegetable stock in a food processor until smooth.
• Pour this mixture into a saucepan, add the remaining stock, and bring it to a gentle simmer.
• Keep it warm on a low heat while you work on the risotto.

Step 2: Cook the Aromatics

• In a large saucepan, heat the butter and olive oil over a gentle flame until the butter melts.
• Add the finely chopped onion and cook for about 6-8 minutes, or until it’s softened and translucent.
• Stir in the garlic and rosemary, cooking for an additional minute to release their flavors.

Step 3: Start the Risotto

• Add the risotto rice to the pan and cook, stirring constantly, for 1 minute.
• This step helps to toast the rice and adds extra flavor.

Step 4: Add the Stock Mixture

• Begin adding the hot tomato and stock mixture to the rice, a quarter at a time.
• Stir frequently, allowing each addition to be absorbed before adding more.
• After you’ve used half of the stock, mix in the halved cherry tomatoes.
• Continue cooking and stirring for about 20-25 minutes, until the rice is creamy and tender, and the cherry tomatoes are softened.
• Make sure to use up all of the stock.

Step 5: Final Touches

• Once the risotto is cooked, cover the pan and let it sit for 1 minute.
• Stir in the torn basil leaves.
• Serve your risotto hot, garnished with grated Parmesan cheese and a generous grind of black pepper.

FAQs

Can I use a different type of rice for this risotto?

While risotto rice (like Arborio or Carnaroli) is ideal for its creamy texture, you can use other short-grain rice varieties if needed. However, the texture might not be as creamy.

What can I use instead of vegetable stock?

If you prefer, you can use chicken stock or a homemade broth. Just keep in mind that this will alter the flavor slightly.