Creamy tomato risotto

Creamy tomato risotto

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(139 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 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.

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Comments, questions and tips

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24th Mar, 2017
Just had this tonight for dinner. It was a hit! I made half the recipe for two adults, and it was enough with salad and a small portion of grilled chicken on the side. Didn't use rosemary and basil, but used some dried mixed Italian herbs instead. Will definitely be making it again!
17th Feb, 2017
I added chilli flakes. Delicious!
4th Oct, 2016
Lots of lick smacking and empty plates from my family with this meal. Thoroughly tasty. You do need patience to stir the risotto and add the stock a little at a time, but I enjoyed listening to my music and staying by the hob until it was done!'s picture
15th Aug, 2016
Very nice however instead of all cherry tomato's I used half fresh half sun dried. It was nice but think next time I will add some cream to it or cream cheese as teenagers weren't that keen on the over powering tomato taste prefer a creamy texture and milder flavour.
10th Aug, 2016
I substitute the Parmesan for mozzarella. Gives it a lovely creaminess and my 3yo laps it up. Great recipe - very versatile.
19th Apr, 2016
Took me longer than 5 minutes to prepare, but that could be because it was the first time I was making it. It was DEE-LISH! I used dried mixed herbs as I didn't have any rosemary, and upped the rice to 300g, and cooked it in the oven (180 degrees for 18 minutes, as in the oven-baked risotto recipe). Had it with salad. It was truly lovely.
4th Feb, 2016
This is absolutely delicious! I cooked it for my husband the other day who said it was his favourite risotto that I'd ever made. I changed it slightly by adding in a splash of port before I started adding the stock. Made it that little bit richer and sweeter. Was even better the next day!
23rd Jan, 2016
I love this recipe! It was so yummy!! I did change it though, I used couscous instead of the rice. So to make I cooked the chopped tomatoes for 5mins while cooking the onion for 5mins I then put them together and added the cherry tomatoes. While this was happening my couscous was cooking, this took 5 or less mins. I then mixed it all together and got a lovely dish! Only took around 15 minutes to make aswell! Such a lovely dish in so little time.
25th Oct, 2016
So basically you ignored the recipe and didn't even add the rice hence not even making a risotto. Why even post on this thread
Baked Dragon
11th Sep, 2015
I follow this recipe to the letter and it comes out fantastic. I find, on a low heat, it takes a full 25 minutes to cook. Also I find it needs to stand for a few minutes to cool and settle else it keeps the consistency of soup. One warning I will give, this is best served fresh—it doesn't reheat well. If you do reheat it (after refrigerating it for example) add a couple tablespoons of water to keep it moist.


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