Creamy Tomato Risotto

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

Chicken or Vegetable Stock
Butter
Olive oil
Shallot
Cloves Garlic
Arborio Rice
White wine
Tomato paste
Diced canned tomatoes
Oven roasted tomatoes
Grated Parmesan cheese
Pepper

 

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.

Tomato Risotto in pan with tomatoes around the pan

Creamy Tomato Risotto

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: dinner, entree
Cuisine: Italian
Keyword: risotto, tomatoes
Servings: 6 servings
Calories: 400kcal
Author: Bruce and Dina Miller

Equipment

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

Serving: 1cup | Calories: 400kcal | Carbohydrates: 43g | Protein: 11g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 41mg | Sodium: 568mg | Potassium: 294mg | Fiber: 3g | Sugar: 4g | Vitamin A: 799IU | Vitamin C: 10mg | Calcium: 242mg | Iron: 3mg
Tried this recipe?Let us know how it was!

Love a veggie risotto? Here are a few more to try!

Dina and Bruce at the Golden Gate Bridge

Hi, we are Bruce and Dina Miller. We love to cook every night. We enjoy making a few healthy dishes, and also comfort food. We love crafting cocktails too! Come take a look, we would love to share our recipes with you.

Comments

  1. Mimi Rippee Reply

    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.

    • Dina and Bruce at the Golden Gate Bridge

      Bruce and Dina Miller Reply

      Mimi,

      It is such a soothing dish. Memories of mom are wonderful, aren’t they?

      Dina and Bruce

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