This creamy tomato risotto is a celebration of honest Italian cooking. Made with a handful of pantry staples and treated with patience and care, it delivers deep comfort in every spoonful. Silky, balanced, and full of tomato richness, this dish proves that simplicity, when done right, is always satisfying.

Why You’ll Love This Recipe

This tomato risotto is naturally creamy without relying on cream, thanks to the starch released from the rice and the final creaming stage. It is vegetarian, deeply comforting, and made with ingredients that are easy to find yet full of character. The method is traditional, the flavors are pure, and the result is a risotto that feels both nourishing and special. It is perfect for a relaxed family meal or when you want to slow down and enjoy the cooking process.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

300 g Carnaroli rice
1/4 onion, finely chopped
50 g unsalted butter
2 tablespoons extra virgin olive oil
120 ml white wine
1 litre hot vegetable stock
500 ml tomato passata
60 g Pecorino Romano cheese, finely grated
200 g vine-ripened tomatoes or cherry tomatoes
Salt, to taste
Black pepper, to taste

Directions

Place the tomato passata in a small saucepan over low heat. Let it warm gently for 10 to 20 minutes, stirring occasionally. Do not allow it to boil. Keep warm and set aside.

Preheat the oven to 200°C. Place the vine-ripened tomatoes on a baking tray lined with baking paper. Drizzle lightly with extra virgin olive oil and season with a small pinch of salt and pepper. Roast for 10 to 20 minutes until soft, juicy, and lightly caramelised. Set aside, keeping the juices.

In a deep pan or pot, heat the extra virgin olive oil over medium heat. Add the finely chopped onion and cook gently for 5 to 7 minutes until soft and translucent. If needed, add a small splash of water to prevent browning.

Add the rice to the pan and stir continuously for 1 to 2 minutes so each grain is coated in oil and lightly toasted. Pour in the white wine and stir until it has completely evaporated.

Begin adding the hot vegetable stock one ladle at a time, just enough to cover the rice. Stir gently and continuously. As the liquid is absorbed, add more stock and repeat this process.

When the rice is about 2 minutes away from being cooked, stir in the warm tomato passata. Reserve a small amount of passata for plating if desired.

Taste the risotto and adjust seasoning with salt and black pepper if needed. Once the rice is al dente, turn off the heat.

Add the butter, grated Pecorino Romano, and the reserved juices from the roasted tomatoes. Stir vigorously until the risotto becomes glossy, creamy, and well emulsified.

Serve immediately, topped with the roasted tomatoes and extra grated cheese if desired.

Servings and timing

Servings: 4 people
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

You can replace Carnaroli rice with Arborio rice if needed, though the texture may be slightly softer. For a milder cheese flavor, substitute part or all of the Pecorino Romano with a hard aged cow’s milk cheese. A small handful of fresh basil added at the end can bring a fragrant finish. If you prefer a deeper tomato flavor, add an extra 50 ml of passata during cooking.

Storage/Reheating

Store leftover risotto in an airtight container in the refrigerator for up to 2 days. To reheat, place it in a saucepan over low heat with a splash of water or vegetable stock. Stir gently until warmed through and creamy again. Avoid reheating on high heat, as this can dry out the rice.

FAQs

What type of rice is best for tomato risotto?

Carnaroli rice is ideal because it holds its shape well while releasing enough starch to create a creamy texture.

Can I make this risotto without wine?

Yes, you can replace the wine with additional hot vegetable stock, though the flavor will be slightly less complex.

Should I rinse the rice before cooking?

No, rinsing removes the surface starch that is essential for achieving a creamy risotto.

How do I know when the risotto is done?

The rice should be al dente, tender but with a slight bite in the center, and the texture should be creamy and flowing.

Can I use canned tomatoes instead of passata?

Yes, blended canned tomatoes can be used, but passata provides a smoother and more balanced result.

Why does risotto need constant stirring?

Stirring helps release starch from the rice and ensures even cooking without sticking.

Can I prepare risotto in advance?

Risotto is best enjoyed fresh, but leftovers can be reheated gently with added liquid.

Is this recipe suitable for vegetarians?

Yes, it is completely vegetarian when made with vegetable stock and cheese.

How do I prevent risotto from becoming dry?

Always keep some hot stock ready and never let the rice cook without liquid in the pan.

Can I freeze tomato risotto?

Freezing is not recommended, as the texture of the rice can become grainy once thawed.

Conclusion

This simple tomato risotto is proof that careful technique and good ingredients are all you need for an exceptional dish. Creamy, comforting, and full of honest flavor, it rewards patience and attention with every bite. Whether enjoyed fresh or reheated the next day, it remains a beautiful example of timeless Italian cooking made with care.

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