This crowd-pleasing Tomato Risotto recipe is creamy and comforting. It's an easy, restaurant-quality Italian recipe that's bursting with fresh tomato and Parmesan flavor.
In this article you'll learn:
- Risotto is an Italian rice dish where short-grain rice is slowly cooked in broth until creamy, unlike fluffy steamed rice.
- Arborio rice is the best choice because its high starch content creates the signature creamy sauce; Carnaroli is another great option.
- The creaminess comes from stirring and gradually adding hot broth, which releases starch from the rice, and no added cream is needed.
- When to add the cherry tomatoes so they soften into the risotto, adding fresh flavor, color, and natural sweetness.
- A dry white wine such as Pinot Grigio or Sauvignon Blanc adds acidity and depth, plus substitutes for wine or alcohol.
- How to reheat risotto gently with broth or water to loosen it back into a creamy, velvety consistency.
Generated with AI and experts from the Tara Teaspoon team.
My family loves this recipe and purposefully stocks up on cherry tomatoes just so I'll make it! It's easier to make than you'd think, and has such great Italian flavor.
I'm a big fan of veggie-packed Italian dishes like this so this fresh Eggplant Tomato Pasta and vibrant Pesto and Ricotta Pasta are similarly loved. We make them on repeat with this risotto.
Risotto recipes taste a bit like a fabulous pasta dish, even though they are made from rice! Risotto makes the creamiest, cheesiest base for vegetables all year round.
Why you'll love this recipe
In the spring, I like to make this Green Risotto that's made with peas, and in the summer and early fall, my go-to is this Italian-inspired cherry tomato risotto. Not only is it a fast and easy weeknight meal, but it has mouthwatering creamy flavor that's always a crowd-pleaser!
And, there's even more to love:
- Warm and comforting: Risotto is undeniably a comfort food. It's served warm and will fill you right up.
- Uses tomatoes: This is the perfect dinner for using up fresh, ripe tomatoes. The tomatoes add beautiful pops of color and infuse the dish with tons of flavor.
- One-pan meal: Tomato Risotto is made in one pan, which means you don't have to make a separate sauce. Easy-to-make cherry tomato risotto creates it's own creamy sauce as it cooks!
Jump to:
Ingredients
This is a simple recipe with simple ingredients. Here's a few tips to help you gather everything you'll need. See recipe card for quantities.
- Chicken broth: I like to use low-sodium chicken broth. Or, make this vegetarian by simply using vegetable broth instead.
- Olive oil
- Small shallot: Minced.
- Arborio rice: The most commonly used rice for risotto is Arborio. It's a short-grain rice with lots of lovely starch. It's easy to come by these days, as most grocery stores carry it. See FAQ for more options.
- White wine: The acidity of the wine acts as a flavor enhancer. If you're opposed to cooking with wine, simply swap it with some extra broth. You can also add a teaspoon of your favorite vinegar to increase the acidity of that extra broth. The swaps won't result in exactly the same flavor, but the risotto will be just as delicious. See FAQ for recommended wines.
- Cherry tomatoes: I love to use juicy, ripe summer tomatoes, but store bought is equally delish. You can use heirloom cherry tomato varieties as well.
- Butter
- Kosher salt
- Shredded Parmesan
- Basil: Optional garnish and flavoring.
How to make tomato risotto
If you're new to making risotto, check out this step-by-step photo tutorial to help you get started. See recipe card for comprehensive directions.
- Step 1: Cut cherry tomatoes in half. Set aside.
- Step 2: Saute the shallots in olive oil and add the rice.
- Step 3: Stir the rice and the shallots, cooking until the shallots are just softening.
- Step 4: Add the wine, if using, and stir, cooking until it's almost completely absorbed.
- Step 5: With a separate pan of heated broth on the stove, add the broth to the rice about 1 cup at a time.
- Step 6: Stir risotto after each addition and when the broth is almost absorbed, add the next batch.
- Step 7: Add the cherry tomatoes with the last addition of broth.
- Step 8: Stir in the butter, salt and cheese just before you're ready to serve.
What is the secret to perfect risotto?
I've actually got a few expert tips to share with you!
High-starch rice: Choose a high-starch rice, such as Arborio, to achieve a creamy texture. Regular rice doesn't have enough starch and won't achieve the hallmark creamy texture of a good risotto.
No rinsing: Do not rinse the rice before cooking it (you want the starch!).
Stir! During the cooking process, you'll need to stir constantly while adding hot broth a little at a time. The stirring will rub the starch off the surface of the rice. As the starch dissolves it will thicken the cooking liquid, producing a creamy dish by the time the rice is al dente (cooked perfectly through).
Tara's top tips
- Use hot stock: It's really important to use hot stock. The heat helps keep the cooking temperature more constant as you continue to add more liquid to the rice, so it cooks evenly.
- Add slowly and fully dissolve: The key to creamy texture depends on following the correct cooking process. You'll ladle the stock in slowly, ½ to 1 cup at a time. Continue stirring until the stock if almost fully incorporated before adding more.
- Finish with cheese: It's best to add the cheese at the end of the cooking process after all the broth has been added to the rice and the creamy sauce has developed.
Equipment
Get a 2-quart saucepan for heating broth, and a 3-quart saucepan for making the risotto.
A regular wooden spoon or wooden risotto spoon (with a hole in it!) is perfect for stirring.
A Finamill brand spice grinder is perfect for cracking fresh pepper over the top.
What to serve with cherry tomato risotto
Pair your super creamy tomato risotto with more Italian-inspired recipes. These are my favorite dishes to serve with it:
Storage and reheating
Risotto is a dish worth savoring, and even saving! Whether you've made a big batch of cherry tomato risotto or have a little leftover, you’ll want to store and reheat it so it tastes just as comforting the next day.
Storing Risotto
Cool risotto by spreading it in a shallow dish or tray so it stops steaming, and it will cool quickly. Then you can pack it in a container to chill. Refrigerate in an airtight container for up to 5 days.
Reheating Risotto
Risotto stiffens and thickens in the fridge because of the starch. The trick to bringing it back to creamy, dreamy life is adding liquid and reheating it gently.
Reheat risotto in a saucepan over medium-low heat with a ¼ to ½ cup of broth or water. Stir often and add more liquid as needed until it loosens up and becomes velvety again. Taste and adjust salt if needed.
Or, you can place risotto in a microwave-safe dish and add a bit of broth or water. Cover with a damp paper towel or lid and heat in short bursts, stirring between each, until heated through and creamy.
FAQ
It's important to use a short-grain, starchy rice that can create its own sauce when cooked a certain way.
The most commonly used short-grain rice for risotto is Arborio. It's got lots of lovely starch and it can be found in most grocery stores.
You can also use Carnaroli rice, although it is a bit harder to find and you may have to order it. Some experts say it has a better texture than Arborio and claim its texture holds up better. I find them to be very comparable.
Another option is or Vialone Nano rice. Unfortunately, it's super hard to find, and you'll certainly need to special order it.
You can also find more great rice tips at The Kitchn.
Risotto is basically rice stirred and cooked in broth, but it must be Arborio or Carnaroli rice. Risotto is created as the rice absorbs the liquid while cooking, and more liquid is added in increments. As the rice slowly cooks it releases starch into the broth to create a creamy sauce. It should not be dry or fluffy like rice pilaf.
Use a dry white wine with high-acidity such as Pinot Grigio, Sauvignon Blanc, and unoaked Chardonnay. Other white wines are also fine, but these will offer the right amount of bite that mellows into the rice dish.
If you aren't a wine-drinker like me, you can purchase a 4-pack of mini white wine bottles so you don't have a large open wine bottle in the fridge for months.
If you don't consume any alcohol just swap the wine for equal amounts of broth. Add a splash of your favorite vinegar to that broth for a more authentic flavor.
More comforting Italian recipes
Keep the Italian dinner vibes on repeat with more filling favorites! Try these:
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📖 Full Recipe
Creamy Tomato Risotto
Ingredients
- 4 ¾ cups low-sodium chicken broth (or vegetable broth)
- 1 tablespoon olive oil
- ⅓ cup minced shallot (1 medium shallot)
- 1 ½ cups Arborio rice
- ¼ cup white wine (see Note)
- 10 ounces (1 dry pint) cherry tomatoes (halved)
- 1 tablespoon salted butter
- ½ teaspoon kosher salt
- ⅔ cup (3 ounces) shredded Parmesan
Instructions
- In a medium (2-quart) saucepan, heat the chicken broth and keep it warm.
- In another large (3-quart) saucepan, heat olive oil over medium heat. Add minced shallot and cook about 1 minute. Add the Arborio rice and cook, stirring occasionally, until shallot is just soft, 1 to 2 more minutes. Add the wine and stir until the pan is almost dry again, about 30 seconds.
- Stir in 1 cup warm broth; cook, stirring, until almost all liquid has been absorbed, this may take 4 to 5 minutes. Repeat until almost all the broth has been added, just adding broth ½ cup to 1 cup at a time as it gets absorbed.
- With the last addition of around 1 cup of broth stir in halved cherry tomatoes; cook, stirring, until thick and creamy, 4 to 5 minutes more.
- Stir in butter, kosher salt, and shredded Parmesan. Serve immediately garnished with optional basil and black pepper.
Notes
Nutrition Per Serving
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
Brittany Smart says
This would also be a great recipe with all our fresh tomatoes from the garden!! delicious!
Vicky says
I've always been a little intimidated to make risotto, maybe because I picture Gordon Ramsey behind me yelling. But this looks too good not to try! Love the simple ingredients.
Tara says
Haha! He won't be there when you make this, I promise! Oh that makes me laugh. Enjoy!
Krissy Allori says
It looks so simple and delicious! I will have to try it soon!
Krissy Allori says
I never realized how simple it was to make risotto. I have some tomatoes that I could definitely make use of with this recipe!
Claudia Lamascolo says
I love this addition but the best is how creamy this looks I love risotto. Learned how to make it on a cruise ship and never stop loving it!
serena says
We have so many tomatoes from the garden, this is a great solution. Love the simple ingredients.
Patty K-P says
I'm so intrigued by your tip to add vinegar with broth when substituting wine. When I sub, I just use broth...Can't wait to try that out!
Tara says
It just adds a little acidity that you miss by leaving out the wine. It's a nice little flavor booster. But don't use too much! Enjoy!
Mary Bench says
Looks wonderful! Must try