Description
This creamy tomato risotto offers a rich and comforting Italian-inspired dish featuring smooth tomato-infused risotto rice, fresh cherry tomatoes, aromatic basil, and a finishing touch of Parmesan cheese. Perfect for a cozy dinner, it combines the tang of tomato with the creamy texture of classic risotto, cooked gently on the stovetop.
Ingredients
Scale
Base
- 400g can chopped tomatoes
- 1 litre vegetable stock
Vegetables & Herbs
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 rosemary sprig, finely chopped
- 300g cherry tomatoes, halved
- Small pack basil, roughly torn
Rice & Dairy
- 250g risotto rice
- Knob of butter (about 25g)
- 4 tbsp grated Parmesan
Oils
- 1 tbsp olive oil
Instructions
- Prepare tomato stock mixture: Pour the chopped tomatoes and half of the vegetable stock into a food processor and pulse until smooth. Transfer the mixture to a saucepan with the remaining stock and bring to a gentle simmer. Keep warm over a low heat.
- Cook the aromatics: In a large saucepan, heat the butter and olive oil gently until the butter melts. Add the finely chopped onion and cook gently for 6-8 minutes until softened but not browned. Stir in the garlic and rosemary, cooking for an additional minute to release their fragrance.
- Add the rice: Add the risotto rice to the pan and stir continuously for 1 minute to coat the grains in the buttery mixture and slightly toast them.
- Simmer with stock: Begin adding the warm tomato-stock mixture a quarter at a time to the rice. Stir often, allowing the rice to absorb the liquid before adding more. This gradual addition ensures a creamy texture.
- Add cherry tomatoes: Once half of the stock has been incorporated, stir in the halved cherry tomatoes. Continue adding remaining stock, stirring frequently, and cooking until the rice is tender, creamy, and all liquid has been absorbed, approximately 20-25 minutes.
- Rest and garnish: Cover the pan and let the risotto rest for 1 minute off the heat. Stir in the roughly torn basil. Serve topped with grated Parmesan and a fresh grinding of black pepper.
Notes
- Use a good quality risotto rice such as Arborio or Carnaroli for the best creamy texture.
- Keep the stock warm to ensure even cooking and prevent the risotto from cooling down with each addition.
- You can substitute Parmesan with a vegetarian alternative to make it fully vegetarian.
- For a richer risotto, add an extra knob of butter at the end before serving.
- Stirring frequently helps develop the creamy consistency typical of risotto.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Creamy tomato risotto, Italian risotto recipe, vegetarian risotto, easy risotto, tomato risotto with basil and parmesan
