Creamy tomato risotto

Creamy tomato risotto

  • 1
  • 2
  • 3
  • 4
  • 5
(168 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.
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.
24th Jun, 2015
This is amazing! I used chicken stock, chilli flakes and mixed italian herbs with a dollop of creme fraiche to serve. Tasty, filling and good for the bank balance!
11th Feb, 2015
Mine too a lot longer to cook that this (this may be due to my absolute lack of being able to make risotto) but the flavour was lovely when it was done. Added some balsamic vinegar and some pepper with lots of red onions.
5th Jan, 2015
Really easy recipe and tastes delicious. Only thing I would say is that mine took about 5-10 minutes longer to cook than it says in the recipe. Other than that it was great.
15th Jul, 2014
Delicious, will definitely be making this again. Packed with flavour, I used a Knor Stock Pot (vegetable) for my stock. Very easy to make. Think this would also go well with some baked or griddled fish or chicken. Got a big thumbs up from my husband, which is also a good sign.
10th Jul, 2014
Delicious and easy to make. Used dried oregano as I had no rosemary. Went down a treat with the family including toddler and baby!
7th Jul, 2014
Really enjoyed this. Easy to make & will definitely make again.
7th Jul, 2014
Great recipe, full of flavour and very budget-friendly. We turned the left-overs into lovely Arancini the next day (deep-fried rice balls coated in egg & breadcrumbs).


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?