Creamy tomato risotto

Creamy tomato risotto

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(117 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
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  • 400g can chopped tomato
  • 1l vegetable stock
  • knob of butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 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.

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Comments, questions and tips

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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.
DazzledDesire's picture
18th Apr, 2019
This should be taken out of the healthy eating vegetarian list as it uses parmesan, which is not vegetarian. They use animal rennet in the making of it.
Ems Veggie
20th Jun, 2019
Or you can get vegetarian alternatives, which I always do. Tesco do a great alternative
4th Jun, 2019
Or you could just omit the Parmesan?
20th Mar, 2019
Easy and tasty.. Went down well with the kids and hubby. I added sliced black olives and I roasted the cherry tomatoes in the oven with balsamic and olive oil for half an hour then added them at the end. Also added a pinch of sugar to the risotto to bring out the flavour of the tomatoes. Will definitely make again and add whatever veg I have that needs using up and chicken or chorizo if we fancy meat. I used 300g rice which made enough for 2 adults and 2 children. A great basic risotto.
Kalum Hale's picture
Kalum Hale
12th Mar, 2019
Worked well
Bethan Perera
18th Feb, 2019
Is that 1 litre of vegetable stock?


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!
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