Tomato Risotto

Tomato Risotto

Tomato risotto is a dish that delights with its simplicity and flavor. The combination of creamy rice with juicy tomatoes is a perfect duo that never gets old. Want to learn how to prepare this timeless dish masterfully? Below, we’ll reveal the recipe for exquisite tomato risotto!


  • Vegetable broth – 800 ml
  • Arborio rice – 220 g
  • White wine – 100 ml
  • Parmesan cheese – 80 g
  • Red tomatoes – 3 pcs.
  • Onion – 1 pc.
  • Garlic cloves – 2 pcs.
  • Butter – 30 g
  • Olive oil – 30 ml
  • Fresh basil – 2 g
  • Salt – 1.5 g
  • Black pepper – 1 g


Step 1: Prepare the Vegetables Wash and blanch the tomatoes, then peel them, dice, and place them in a bowl. Peel and finely chop the onion and garlic cloves.

Step 2: Sauté the Rice Put the rice in a saucepan and toast it for 1-2 minutes dry, then add olive oil. Fry the rice until it becomes translucent. Add the onion and garlic and sauté until golden brown.

Step 3: Prepare the Base Slowly pour wine into the rice, then mix. Wait until the liquid almost completely evaporates, then add the tomatoes. In a separate container, heat the broth until boiling.

Step 4: Add the Broth Once the tomatoes reduce, start adding ladlefuls of broth. Add the broth gradually while stirring the risotto constantly to prevent it from sticking. Cook until the rice reaches the level of doneness known as al dente.

Step 5: Finish the Risotto Finely chop the basil and add it to the risotto (save a bit for garnish). Finally, add the Parmesan cheese (about 80 g) and butter. Season with salt and pepper and mix well until the ingredients combine into a creamy mixture.

Step 6: Serve the Risotto Transfer the risotto to deep plates and serve with a sprinkle of grated Parmesan and chopped basil on top.

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