Tomato Risotto

5 from 4 votes

Tomato risotto is the perfect recipe for a delicious and fulfilling family dinner. Kids will love this recipe, and picky eaters will devour it straight out of the pan.

This staple of Italian home cooking is impossible to resist because it's creamy, cheesy, delicate, and packed with comforting flavors everyone loves.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Course

Cuisine: Italian

Keyword: risotto

Servings: - 6 people

Calories: 480kcal

Author: Nico

Ingredients

2 tablespoons olive oil
1 white onion
3 cloves garlic
2 cups risotto rice arborio or carnaroli variety
8 cups vegetable broth
24 ouces tomato passata or 4 cups of halved cherry tomatoes + 2 tablespoon tomato paste
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
15 leaves basil
2 tablespoons butter or vegan butter
¼ cup parmesan cheese or vegan cheese

USA - Metric

Instructions

To a large saucepan, add the vegetable broth and bring to a gentle simmer. Keep it simmering throughout the recipe.
To a large skillet, add olive oil and finely chopped onion. Fry the onion on medium-low heat for 3 minutes, then add finely chopped garlic and fry for another 2 minutes.
Turn the heat to medium, add the risotto rice, and stir it for 2 minutes until it becomes shiny or translucent.
Turn the heat to medium-low, add two ladlefuls of vegetable broth and the tomato puree, and stir well. Season with salt, pepper, and dried oregano.
Cook the risotto on a gentle simmer until al dente (15 to 20 minutes), stirring almost continuously, adding 2 ladlefuls of vegetable broth at a time as soon as the previous broth is absorbed.
Turn the heat off, then add the cheese, butter, and chopped fresh basil leaves.
Stir with the heat off for 2 minutes, and add one more ladleful of vegetable broth if required. Risotto should be very creamy but not too thick or too runny.
Plate the risotto and serve topped with fresh basil leaves and freshly ground black pepper, and if you like, some shaved parmesan or vegan cheese on top.

Notes

VARIATION WITH CHERRY TOMATOES

To a large skillet, add olive oil and finely chopped onion. Fry the onion on medium-low heat for 3 minutes, then add crushed or finely chopped garlic and fry for another 2 minutes.

Add halved cherry tomatoes and tomato paste, and fry on medium heat for 5 minutes until the tomatoes begin to burst.

Crush the tomatoes with a fork, add the risotto rice, and 2 ladlefuls of vegetable broth, and keep cooking the rice like in the main tomato risotto recipe.

Nutrition information is an estimate for 1 large portion of tomato risotto out of 4.

Nutrition