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Simple Tomato Risotto

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This simple tomato risotto is a creamy, comforting Italian dish made with Carnaroli rice, tomato passata, and Pecorino Romano cheese. It’s naturally creamy, vegetarian, and full of rich tomato flavor.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

  • 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

Instructions

  1. Warm the tomato passata in a small saucepan over low heat for 10 to 20 minutes, stirring occasionally. Keep warm and set aside.
  2. Preheat oven to 200°C. Place vine-ripened tomatoes on a baking tray lined with baking paper. Drizzle with olive oil, season with salt and pepper, and roast for 10 to 20 minutes until soft and caramelised. Set aside with juices.
  3. Heat extra virgin olive oil in a deep pan over medium heat. Add chopped onion and cook gently for 5 to 7 minutes until soft and translucent.
  4. Add rice and stir for 1 to 2 minutes to coat and toast. Pour in the white wine and stir until evaporated.
  5. Add hot vegetable stock one ladle at a time, stirring continuously. Replenish as liquid is absorbed.
  6. When rice is 2 minutes from al dente, stir in the warm tomato passata (reserve a little for plating if desired).
  7. Season with salt and pepper to taste. Once al dente, turn off the heat.
  8. Add butter, Pecorino Romano, and reserved tomato juices. Stir vigorously until creamy and emulsified.
  9. Serve immediately, topped with roasted tomatoes and extra cheese if desired.

Notes

  • Use Arborio rice if Carnaroli is unavailable, but expect a softer texture.
  • Substitute Pecorino with aged cow’s milk cheese for a milder taste.
  • Stirring continuously ensures even cooking and a creamy finish.
  • Risotto is best fresh but can be reheated gently with extra stock.
  • Add fresh basil at the end for a fragrant twist.

Nutrition

Find it online: https://savorymomskitchen.com/simple-tomato-risotto/