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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
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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.
Quick and Easy Italian Creamy Tomato Risotto
This easy Creamy Tomato Risotto combines creamy rice with fresh cherry tomatoes and aromatic basil, creating a comforting and flavorful dish that's perfect for beginners.
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RateServings: 4
Ingredients
- 1 can (400g) chopped tomatoes
- 1 liter vegetable stock
- 1 knob of butter
- 1 tbsp olive oil
- 1 onion finely chopped
- 2 garlic cloves finely chopped
- 1 rosemary sprig finely chopped
- 250 grams risotto rice
- 300 grams cherry tomatoes halved
- A small bunch of basil roughly torn
- 4 tbsp Parmesan cheese grated
Instructions
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.
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.
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.
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.
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.
aye, can i just use like, any tomatoes or they gotta be them fancy ones?
pretty sure any ripe tomatoes will do, just make sure they’re fresh!
wonder if I can make desert risotto outta this, swap tomato for strawberries lol
sure, because when I think risotto, I obvs think ‘let’s drown it in tomato’.
love how easy this is, gonna give it a try
if a tomato is fruit, does that make this a fruit risotto?
technically yes, lol!
Actually, culinary-wise, it’s treated as a veggie, so no.
every time i cook, something burns. will this risotto survive me, ya think?