The first time Bruce made this creamy tomato risotto was a few years ago when we were in Savanah Georgia. We were at a an Airbnb with a fabulous kitchen, and we made so many good dinners there. He has made it a few more times since then, Sometimes we top it with shrimp, and sometimes we just have it with a side veggie. Either way, this tomato risotto is creamy, dreamy and so good!
The great thing about this creamy tomato risotto, is that it takes just a few ingredients, and can be made year round. We pick up roasted tomatoes from the deli section at the store, and we always have arborio rice in the pantry. And of course, we have canned tomatoes, which are a pantry essential!
If you want to mix it up a bit, you could add in some olive tapenade or a hand full of spinach at the end, to give it some levels of flavor. We like it just like it is, because it is just so tasty!
What you will need to make this Creamy Tomato Risotto
- Vegetable Stock: Provides a base flavor, adding depth and richness to the risotto.
- Butter: Adds creaminess and richness; used to sauté the aromatics and finish the dish for a velvety texture.
- Olive Oil: Used alongside butter to sauté the shallot and garlic, contributing a mild, fruity flavor and balanced fat base.
- Shallot: Adds a subtle onion-like flavor, milder and sweeter than regular onions, enhancing the savory taste.
- Garlic Cloves: Provide a robust, aromatic quality, adding depth to the dish.
- Arborio Rice: Essential for risotto due to its high starch content, which creates the dish’s signature creamy texture.
- White Wine: Adds acidity to balance the richness of the butter and cheese; deglazes the pan to lift any flavors stuck to the bottom.
- Tomato Paste: Intensifies tomato flavor, adding richness, deeper color, and umami.
- Diced Canned Tomatoes: Provide moisture and a fresh, tangy flavor that brightens the dish, with some texture.
- Oven-Roasted Tomatoes: Offer concentrated, slightly caramelized flavor, adding depth and sweetness.
- Grated Parmesan Cheese: Brings a savory umami punch, creaminess, and nutty flavor to elevate the dish.
- Pepper: Adds a bit of heat and enhances the other flavors without overpowering the dish.
Creamy Tomato Risotto Recipe
This rich and flavorful Tomato Risotto combines creamy Arborio rice with the tangy sweetness of tomatoes for the perfect comfort dish. Here’s how to make it step by step.
- Prepare the Broth:
In a medium saucepan, heat 32 ounces of vegetable broth along with the reserved juice from a 15-ounce can of petite diced tomatoes. Bring it to a gentle simmer and keep it warm on the stove. - Sauté the Aromatics:
In a large 12-inch skillet, melt 2 tablespoons of butter over medium heat. Add 2 tablespoons of olive oil and stir to combine. Toss in 1 finely chopped shallot and sauté until it softens, about 2 minutes. - Cook the Garlic and Rice:
Add 5 cloves of minced garlic to the skillet and cook for about 30 seconds until fragrant. Stir in 1¼ cups of Arborio rice, letting it cook for 2 minutes while stirring constantly. Pour in ⅓ cup of white wine and cook until most of the liquid evaporates. Then, mix in 3 tablespoons of tomato paste and cook for another 2 minutes to deepen the flavor. - Add the Broth Gradually:
Pour in a third of the heated vegetable broth and reduce the heat to a simmer. Cook, stirring frequently, until the rice absorbs most of the liquid. Repeat this process two more times, adding a third of the broth each time, and continue to stir to ensure a creamy texture. - Finish with Butter and Tomatoes:
Cut the remaining 4 tablespoons of butter into small pieces and gently press them into the risotto until melted. Stir in the drained diced tomatoes and 6 ounces of oven-roasted tomatoes. Cook for about 2 minutes, just until the tomatoes are warmed through. - Add the Parmesan Cheese:
Sprinkle 1 cup of grated Parmesan cheese over the risotto and stir well. Continue cooking for 1-2 minutes until the cheese is fully melted and the risotto is creamy. Season with pepper to taste, and serve immediately.
What is the origin of Risotto?
Risotto, a traditional Italian dish, originated in the 14th century in Northern Italy, particularly in the regions of Lombardy and Piedmont. The introduction of rice to the Po Valley, with its ideal conditions for cultivation, led to the development of this iconic dish. Risotto is prepared by cooking rice slowly in broth, releasing starch to create a creamy texture. Over time, it has evolved with various regional and seasonal variations, making it a beloved and versatile dish enjoyed worldwide.
Why we think it is worth the price to use Arborio Rice for Risotto:
Using arborio rice in risotto can be worth the price for those who appreciate and value the unique qualities it brings to the dish. Arborio rice’s high starch content, plump grains, and ability to release starch slowly during cooking contribute to the desired creamy texture and rich flavor of risotto. The superior texture and ability to absorb flavors make it a popular choice among chefs and home cooks alike. While it may be more expensive than regular rice, many people find that the results justify the investment for a special and authentic risotto experience. Ultimately, the decision depends on personal preference, budget, and the importance placed on achieving the traditional qualities of a well-made risotto.
Why you’ll love this Tomato Risotto:
- Rich and Creamy Texture: The Arborio rice creates a perfectly creamy and velvety texture that makes every bite luxurious.
- Full of Flavor: The combination of tomato paste, diced tomatoes, and oven-roasted tomatoes adds layers of tangy, sweet, and umami flavors.
- Simple Yet Elegant: With just a few high-quality ingredients, this risotto feels fancy and restaurant-worthy, yet it’s easy enough to make at home.
- Versatile Dish: It works as a side or a main course, and you can easily customize it by adding extras like grilled shrimp, scallops or chicken.
- Gluten-Free Option: Since it’s naturally gluten-free, it’s a perfect choice for those with dietary restrictions who still want a comforting and hearty meal.
Ingredients
Ingredients for tomato risotto:
- 32 ounces vegatable broth
- 15 ounce can petite diced tomatoes drained and juice reserved drained and juice reserved
- 6 tablespoons butter divided into 2 and 4 tablespoons
- 2 tablespoons olive oil
- 1 shallot diced
- 5 cloves garlic shredded
- 1 ¼ cups arborio rice
- 1/3 cup white wine
- 3 tablespoons tomato paste
- 6 ounces roasted tomatoes
- 1 cup parmesan cheese grated fresh
Instructions
Instructions for Tomato Risotto:
- Heat the vegatable broth and reserved tomato juice to a simmer.32 ounces vegatable broth, 15 ounce can petite diced tomatoes drained and juice reserved
- Melt 2 tablespoons of the butter in a 12-inch skillet. Add in the olive oil and stir. Toss in the shallot and heat until softened, about 2 minutes.6 tablespoons butter, 2 tablespoons olive oil, 1 shallot
- Add in the garlic and cook for 30 seconds. Stir in the arborio rice and cook for 2 minutes. Pour in the wine and reduce until the liquid is almost gone. Stir in the tomato paste and cook for 2 minutes.5 cloves garlic, 1 ¼ cups arborio rice, 1/3 cup white wine, 3 tablespoons tomato paste
- Pour in 1/3 of the heated chicken broth and stir. Reduce heat to a simmer and cook until the rice has absorbed most of the liquid. Periodically stir the rice to prevent sticking. Repeat the chicken broth step 2 more times.32 ounces vegatable broth
- Cut the remaining 4 tablespoons of butter into equal pieces and press them into the risotto to melt. Add in the diced and roasted tomatoes. Cook for 2 minutes until warmed through. Sprinkle the parmesan cheese over the top and stir it in. Cook for 1-2 minutes until melted.6 tablespoons butter, 6 ounces roasted tomatoes, 1 cup parmesan cheese
Nutrition
Love a veggie risotto? Here are a few more to try!
Butternut Squash Risotto: A Fall Favorite
I made a tomato risotto years ago for my mother and it was fabulous! And I don’t know why I haven’t made it since! Thanks for the reminder.
Mimi,
It is such a soothing dish. Memories of mom are wonderful, aren’t they?
Dina and Bruce