This Creamy Tomato Risotto is a comforting Italian-inspired dish made with arborio rice, ripe tomatoes, garlic, and Parmesan cheese. Perfectly rich, tangy, and cheesy, it makes a wonderful main course or a flavorful side dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4 servings
Ingredients
- 1 1/2 cups arborio rice
- 3 tbsp olive oil or butter
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 1/2 cups canned crushed tomatoes (or fresh ripe tomatoes, blended)
- 4–5 cups vegetable broth (kept warm)
- 1/2 cup dry white wine (optional)
- 1/2 cup grated Parmesan cheese
- 2 tbsp heavy cream (optional, for extra creaminess)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- Fresh basil leaves for garnish
Instructions
- Sauté aromatics: Heat olive oil or butter in a large pan. Add onion and garlic, cook until softened.
- Toast rice: Stir in arborio rice and cook for 1–2 minutes until lightly translucent.
- Add wine: Pour in white wine and stir until absorbed (skip if not using).
- Add tomatoes: Stir in crushed tomatoes and mix well.
- Add broth gradually: Add warm broth one ladle at a time, stirring constantly until absorbed before adding more. Continue for 18–20 minutes until rice is creamy and al dente.
- Finish with cheese: Stir in Parmesan and optional cream. Season with salt and pepper.
- Serve: Garnish with fresh basil and an extra sprinkle of Parmesan. Serve hot.
Tips & Variations
- Use cherry tomatoes for a sweeter risotto variation.
- Stir in grilled shrimp, chicken, or roasted vegetables for a hearty meal.
- For vegan version, skip Parmesan and cream, add nutritional yeast for cheesy flavor.
- Serve with crusty garlic bread or a fresh green salad.
