Creamy tomato risotto

Creamy tomato risotto

  • 1
  • 2
  • 3
  • 4
  • 5
(171 ratings)

Prep: 5 mins Cook: 35 mins


Serves 4
A budget rice dish flavoured with rosemary, basil and sweet cherry tomatoes. An ideal midweek supper

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal381
  • fat10g
  • saturates4g
  • carbs61g
  • sugars9g
  • fibre4g
  • protein13g
  • salt1.1g
Save to My Good Food
Please sign in or register to save recipes.


  • 400g can chopped tomato
  • 1l vegetable stock
  • knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, finely chopped
  • 1 rosemary sprig, finely chopped



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 250g risotto rice
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 300g cherry tomato, halved
  • small pack basil, roughly torn



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 4 tbsp grated parmesan



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. Tip the chopped tomatoes and half the stock into a food processor and pulse until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat.

  2. Meanwhile, place the butter and oil in the base of a large saucepan and heat gently until the butter has melted. Add the onion and gently cook for 6-8 mins until softened. Stir in the garlic and rosemary, then cook for 1 min more. Add the rice and cook, stirring, for 1 min.

  3. Start adding the hot stock and tomato mixture about a quarter at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. After you have added half the stock, add the cherry tomatoes. After 20-25 mins, the rice should be creamy and tender, the cherry tomatoes softened and all of the stock should be used up.

  4. Cover and leave for 1 min, then stir in the basil. Serve sprinkled with Parmesan and a good grinding of black pepper.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
12th Jun, 2020
Followed the recipe exactly - it was perfectly ok, but wasn't amazing. Perhaps better to follow the suggestions below and not use tinned tomatoes, but then for me its too much work for not much reward.
19th Mar, 2020
A really delicious, easy and cheap recipe. As others have suggested, instead of a can of tomatoes, I roasted vine tomatoes, including some cherry tomatoes, with 1 tbsp of olive oil, half tbsp of balsamic vinegar, a chopped clove of garlic and some torn basil leaves. 200 degrees for 30 mins. (Saves for at least 5 days in fridge). Saved the cherry toms to leave whole in the final dish. (this adds a much deeper fresh flavour to everything) Blitzed the rest in the processor then used in the same way as the canned tomatoes. Added a glug of white wine, allowing the alcohol to burn off, before adding stock. Along with the basil, I added a handful of parsley too.
mg2010's picture
3rd Feb, 2020
Wonderful little dish. I used Jasmine rice and accidentally cooked it completely before adding it to the base mixture... but it ended up tasting wonderful. I did add 1 tsp of red chili flakes and a little more salt.
9th Jan, 2020
This has become one of my favourite go to recipes when I'm cooking for my friends because it's so easy and tasty. I use vitalife butter and it makes the dish vegan too and always throw in about 8 garlic cloves.
18th Nov, 2019
So simple yet so tasty!
_VickyAkov_'s picture
20th Oct, 2019
Instructions were vague and caused me to mess up!!!
18th Sep, 2019
Not bad at all but it felt like it was missing something. I added sliced black olives and this helped but I think I will put the Parmesan rind in with the rice and stock next time for richness. There was also far too much stock - only needed 500-750ml. I will try it again though because risotto-loving hubby really liked it.
18th Sep, 2019
Extremely easy, tasty recipe. I was surprised how flavoursome it was and the only thing I did differently was double the garlic.
18th Jun, 2019
Instead of using tinned tomatoes I roasted 500g of vine tomatoes with olive oil, balsamic vinegar and garlic. Whizzed it all up and added to stock. Added a tablespoon of mascarpone at the end too. Delicious!
30th Apr, 2019
Easy and quick with lots of options to add - great for kids too.


8th Nov, 2014
The amount of calories stated in the nutrition and info section is that per portion or for the whole lot?
goodfoodteam's picture
20th Nov, 2014
Hi there, thanks for your question. Nutrition is per serving.
8th Nov, 2014
For the calories, is that amount per portion or for the whole 4 portions?
15th Oct, 2017
I added a squeeze of lemon which takes the tang to the next level! Great risotto.
mrbetts's picture
29th Jul, 2014
Yum and really easy to make! I added red pepper and pancetta and was delicious, will be making this again!
Want to receive regular food and recipe web notifications from us?