Dinner

Creamy Tomato Risotto with Cherry Tomatoes and Basil Recipe

ByEthan Lark January 22, 2026January 22, 2026

Introduction

This creamy tomato risotto is a comforting and flavorful dish perfect for any season. Combining the rich taste of tomatoes with tender risotto rice, fresh herbs, and Parmesan cheese, it’s a wonderful meal that’s both simple and impressive.

A white bowl filled with a rich, red-orange risotto that has visible pieces of cooked tomatoes and chopped green herbs mixed in. The risotto has a creamy texture, topped with finely grated white cheese scattered evenly across the surface. The bowl sits on a folded beige woven cloth on a white marbled surface. To the right side of the bowl, there are two metal forks stacked together, and behind the bowl, there is a small white ramekin filled with more grated cheese. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

400g can chopped tomatoes
1l vegetable stock
Knob of butter
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 rosemary sprig, finely chopped
250g risotto rice
300g cherry tomatoes, halved
Small pack basil, roughly torn
4 tbsp grated Parmesan

Instructions

Step 1: Tip the chopped tomatoes and half the stock into a food processor and pulse until smooth. Pour this mixture into a saucepan with the remaining stock, bring to a gentle simmer, and keep it over low heat.
Step 2: In a large saucepan, heat the butter and olive oil gently until the butter has melted. Add the finely chopped onion and cook for 6-8 minutes until softened.
Step 3: Stir in the garlic and chopped rosemary and cook for another minute. Add the risotto rice and cook, stirring, for 1 minute to lightly toast the grains.
Step 4: Begin adding the hot tomato and stock mixture a quarter at a time, stirring often, and allow the rice to absorb the liquid before adding more.
Step 5: When you have used half the stock, stir in the halved cherry tomatoes. Continue cooking and adding the remaining stock until the rice is creamy and tender, about 20-25 minutes in total.
Step 6: Cover the risotto and let it rest for 1 minute, then stir in the torn basil.
Step 7: Serve the risotto sprinkled with grated Parmesan and a good grinding of black pepper.

Tips & Variations

Use fresh rosemary and basil for the best flavor; dried herbs can be used but reduce quantity as they are more concentrated.
For a richer risotto, stir in a splash of cream or extra butter at the end before serving.
Add cooked chicken or sautéed mushrooms to make it more substantial.
If you prefer less acidity, add a pinch of sugar when simmering the tomato stock mixture.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 2 days. To reheat, add a splash of water or stock and warm gently on the stove or in the microwave, stirring occasionally to restore creaminess.

How to Serve

A white bowl holds a serving of creamy tomato risotto with visible pieces of tomatoes and basil leaves on top. The risotto has a rich orange-red color with a soft, slightly chunky texture. Shredded white cheese is sprinkled over the top, adding a light contrast. The bowl sits on a beige textured cloth, beside it there are two silver forks crossed over each other. In the background, there is a small white ramekin filled with more shredded white cheese. The entire scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice for risotto?

Risotto rice like Arborio or Carnaroli works best because of its high starch content, which creates the creamy texture. Using other rice types may result in a less creamy dish.

Is it necessary to stir risotto constantly?

Stirring frequently helps release the rice’s starch and prevents sticking, but you don’t need to stir constantly. Stir every minute or two as you add stock for the best results.