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Creamy tomato risotto served with grated Parmesan in a white plate
Creamy Italian rice dish from fresh tomatoes

Fresh Tomato & Basil Risotto

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
This recipe captures the flavors of summer in rice. The secret to tomato risotto is using tomato in two forms: concentrated for depth and fresh (or high-quality canned) for fruitiness. The meeting of acidic tomato and starchy rice results in a lighter, more refreshing dish than heavy cheese versions.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 490 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Wide, heavy-bottomed skillet
  • Wooden spoon
  • Ladle
  • Pot for broth

Allergen Information

⚠️ Milk

Instructions

1 ✓

Make the base (soffritto): heat oil in a skillet and sauté finely chopped onion until soft. Add garlic for a minute.

Tip: Onion provides sweet base notes balancing tomato acidity.
2 ✓

Add rice and toast for 2 minutes. Stir in tomato paste and cook for another 30 seconds until color deepens (careful not to burn).

Tip: Cooking tomato paste caramelizes sugars for intense, less raw flavor.
3 ✓

Deglaze with wine and let evaporate. Then add diced tomatoes.

Tip: Wine acidity helps lift browned bits from pan bottom.
4 ✓

Begin adding hot broth one ladle at a time, stirring constantly. Always wait for rice to absorb liquid.

Tip: Hot broth maintains cooking temp. Cold liquid would stop starch release and leave rice hard.
5 ✓

When rice is done (approx 18-20 mins), remove from heat. Stir in cold butter and cheese, then cover for 2 minutes.

Tip: Cold butter emulsifies with hot tomato sauce creating characteristic creamy texture.

Recipe FAQ

Why toast the rice?
Toasting heats the grains and stabilizes the outer starch layer, preventing the rice from turning into mush.
Why not pour all water at once?
Risotto relies on friction: starch rubbing off grains rubbing against each other in little liquid thickens the sauce. Swimming in water prevents this.

Ingredients

  • 1.5 cups Arborio Rice
  • 14 oz Fresh Tomatoes (peeled, diced) or 1 can Diced Tomatoes
  • 2 tbsp Tomato Paste
  • 1 medium Yellow Onion (finely chopped)
  • 1 clove Garlic (crushed)
  • 0.5 cup Dry White Wine
  • 5 cups Vegetable Broth (kept hot)
  • 3 tbsp Unsalted Butter (cold)
  • 2 tbsp Olive Oil
  • 0.5 cup Parmesan Cheese (freshly grated)
  • 1 tsp Salt
  • 0.5 tsp Freshly Ground Black Pepper