There’s something about risotto that just feels like a warm hug and this Creamy Tomato Risotto is one of my all-time favorite dishes for when I need something hearty and satisfying. It might not win any beauty contests on camera (hello, cloudy day lighting ), but once you take a bite, none of that matters. It’s rich, creamy, packed with tomato flavor, and can be enjoyed all on its own or paired with toppings like crispy bacon or a little parmesan magic. I love making this for #MeatFreeMonday, or any chilly night when comfort food is calling!
Method
Make the Stock Base
To start, dissolve the vegetable stock cube in 1 liter of boiling water and set it aside to let it fully mix. While the stock is settling, grab your food processor or blender and add half of the tinned chopped tomatoes along with half of the prepared stock. Blend until the mixture is smooth and looks like a light tomato broth. Once blended, pour this mixture into a medium saucepan and add the remaining stock. Place the saucepan on a low heat to gently simmer this will be the flavorful liquid that gradually cooks your risotto to perfection.
Start the Risotto
In a deep frying pan or sauté pan, add the knob of butter and tablespoon of olive oil. Let them melt together over medium heat. Once melted and hot, toss in the chopped onion. Sauté the onion for about 6 to 8 minutes, stirring occasionally, until it becomes soft and translucent. Then, add the crushed garlic and chopped rosemary. Let those cook for about 30 seconds just until they’re fragrant. Stir in the risotto rice and mix well for 1 minute. The rice will begin to glisten slightly, which is exactly what you want. This means it’s coated in flavor and ready to soak up the liquid.
Add the Liquid Slowly
Now comes the slow and steady part. Using a ladle or measuring cup, pour about one-quarter of the simmering tomato stock mixture into the rice pan. Stir gently and allow the rice to absorb most of the liquid. Only once it looks like the liquid is nearly gone should you add another portion. This process continues bit by bit, making sure the rice has time to drink up the flavors. It’s important not to rush this step risotto needs love and patience. At around the 15-minute mark, stir in the halved cherry tomatoes so they have time to soften without turning mushy.
Finish and Fluff
Keep repeating the add-stir-absorb process for about 30 minutes, or until your rice is tender and creamy, and the cherry tomatoes are soft and just slightly wrinkled. Once all the stock mixture has been used and the risotto looks glossy and rich, turn off the heat. Cover the pan with a lid and let it rest for 1 minute. This quick pause helps all the ingredients settle and soak evenly. Finally, uncover, sprinkle in the torn fresh basil, and stir gently to finish the dish.
Necessary Tools
- Medium saucepan
- Deep frying pan or sauté pan
- Food processor or blender
- Wooden spoon
- Measuring cups/spoons
- Sharp knife and chopping board
Creamy Tomato Risotto: A Comforting, Cozy Classic!
Cuisine: AmericanDifficulty: Easy3
servings10
minutes30
minutes40
minutesIngredients
250g risotto rice
1 tin chopped tomatoes
1 onion, chopped
2 garlic cloves, crushed
1 rosemary sprig, finely chopped
A handful of torn fresh basil
1 knob of butter
1 tbsp olive oil
300g cherry tomatoes, sliced in half
1 vegetable stock cube
Parmesan cheese (for serving)
Directions
- Make the Stock Base
Dissolve the vegetable stock cube in 1 liter of boiling water. While that settles, blend half the tinned tomatoes with half of the stock in a food processor until smooth. Pour the mixture into a saucepan with the rest of the stock and bring to a gentle simmer on low heat. - Start the Risotto
In a separate deep pan, heat the butter and olive oil together. Add in the chopped onion and cook for 6–8 minutes until soft. Stir in the crushed garlic, chopped rosemary, and the risotto rice. Cook for about a minute, just until the rice starts to look shiny and coated. - Add the Liquid Slowly
Now, ladle in about a quarter of the tomato-stock mix at a time. Stir the risotto and let the rice soak up the liquid before adding more. Halfway through the cooking process (around 15 minutes), stir in the halved cherry tomatoes. - Finish and Fluff
Keep repeating the process of adding stock and stirring until the rice is creamy and tender, which takes about 30 minutes total. Once the liquid is used up and the cherry tomatoes are soft, turn off the heat, cover the pan, and let it rest for a minute. Stir in the fresh basil just before serving.
Notes
- Don’t rush adding the liquid give the rice time to soak it up or you’ll end up with soup, not risotto.
- Keep the heat low to medium too high and you’ll burn the bottom.
- Stir often! Not constantly, but enough to keep the rice from sticking.
- Add the cherry tomatoes halfway through, not at the start this keeps their texture just right.
Serving Suggestions
- Sprinkle with grated parmesan for that extra creamy finish.
- Add crispy bacon bits on top if you’re not going meat-free.
- Serve alongside roasted veggies or grilled chicken for a full meal.
- A drizzle of balsamic glaze can add a nice tangy touch!
Fun Fact
Risotto is all about the stirring! That creamy texture isn’t from cream it comes from the starch in the rice being released as it’s slowly cooked with liquid. Science tastes delicious, right?
Conclusion
Creamy Tomato Risotto is a soul-soothing, belly-filling dish that’s simple to make but full of flavor. Whether you’re eating it as a main or a side, it’s a warm and satisfying way to enjoy the cozy comforts of home cooking. Rain or shine, this dish always brings a little sunshine to the table!
