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    TaraTeaspoon » Recipes » Easy Dinners

    Easy To Make Cherry Tomato Risotto

    Published: Aug 24, 2018 · Updated: Jul 30, 2022 by Tara Teaspoon · This page contains affiliate and sponsored links. See my full disclosure

    Jump to Recipe Pin Recipe
    Cherry Tomato Risotto Pin

    Cherry Tomato Risotto is an extra creamy rice dish loaded with fresh tomatoes. An ideal weeknight dinner.


    Creamy cherry tomato risotto with fresh tomatoes and cheese in white bowl w blue fork on marble surface

    My Italian inspired cherry tomato risotto is the perfect dinner for using up your bumper crop of little tomatoes. Don't have a garden? Well it's a fast and easy meal to make on a weeknight and store-bought cherry tomatoes are just as divine!

    I'm a fan of risotto recipes. They really are just a creamy, cheesy base for yummy vegetables all year round. I make my Spring Green Risotto, well, in the spring, but also year round since frozen peas are so great. This cherry tomato risotto is another favorite and tastes a bit like a fabulous pasta dish, even though it's rice! Plus I didn't have to make a separate sauce–the sauce cooks with the rice right in the pan.

    How to make risotto:

    Risotto can be described basically as rice in broth. You start with rice! The Kitchn has some great tips for making vegetable risotto:

    • The constant stirring during the cooking process rubs the starch off the surface of the rice, where it dissolves into and thickens the cooking liquid. Choosing a rice that doesn't have enough starch means that the hallmark creamy texture of a good risotto will never be achieved.
    • Never rinse the rice before cooking it (you want the starch!)

    The technique is to add hot broth to the rice a little at a time, stirring constantly. This is where the kids come in! Stand a kid by the stove and tell them to stir and stir and stir! About a half cup of broth gets added every few minutes and gets absorbed by the rice as you stir.

    By the time the rice is al dente, or perfectly cooked through, you have a creamy sauce and cooked rice.

    Easy to make cherry tomato risotto creates it's own creamy sauce as it cooks. It's an Italian vegetable meal everyone will love.

    Summer vegetables from the garden on a marble surface

    What rice do I use to make risotto?

    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.

    You can also use Carnaroli rice or Vialone Nano. Carnaroli is a bit harder to find and you may have to order it. Some experts say it has a better texture than Arborio and it's texture holds up better. I find them to be very comparable. Vialone Nano rice is super hard to find. You'd certainly need to special order it. But the commonality is they are all short-grain, starchy rices that can create their own sauce when cooked a certain way.

    A bowl of easy risotto with cherry tomatoes and a blue fork

    What can I substitute for wine?

    If you're like me you don't drink. Although I cook with wine, I have friends who prefer not to. And many people just don't want to use it when they are feeding kids.

    It's easy to swap the wine for extra chicken broth. You can add a teaspoon of your favorite vinegar with the broth if you'd like, but it's not necessary. The swaps won't result in exactly the same flavor, but it's hardly missed and the risotto recipe is just as delicious.

    Make this vegetarian! Simply use vegetable broth for the chicken broth. Easy as that.

    📖 Recipe

    over head shot of cherry tomato risotto

    Easy To Make Cherry Tomato Risotto

    Tara Teaspoon
    Cherry Tomato Risotto is an extra creamy rice dish loaded with fresh tomatoes. An ideal weeknight dinner. 
    4.88 from 8 votes
    Print Recipe Pin Recipe
    Work Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 40 minutes mins
    Course Main Course
    Servings 7 cups

    Ingredients
      

    • 4 ¾ cups low-sodium chicken broth
    • 1 tablespoon olive oil
    • 1 small shallot (minced)
    • 1 ½ cups arborio rice
    • ¼ cup white wine
    • 10 oz cherry tomatoes (halved )
    • 1 tablespoon butter
    • ½ teaspoon kosher salt
    • ⅔ cup shredded Parmesan

    Instructions
     

    • In a saucepan heat and keep warm, the low-sodium chicken broth.
    • In another large saucepan heat olive oil over medium heat. Add minced shallot, arborio rice and white wine and cook, stirring, about 1 min. Stir in 1 cup warm broth; cook, stirring, until almost all liquid has been absorbed. Repeat until all broth has been added. 
    • With the last addition of broth stir in halved cherry tomatoes; cook, stirring, until thick and creamy, about 6 min more.
    • Stir in butter, kosher salt and Parmesan. Serve immediately. 

    Notes

    You can substitute extra chicken or vegetable broth for the wine.

    Nutrition

    Calories: 263kcalCarbohydrates: 38gProtein: 9gFat: 7gSaturated Fat: 3gCholesterol: 10mgSodium: 386mgPotassium: 273mgFiber: 1gSugar: 1gVitamin A: 325IUVitamin C: 9.2mgCalcium: 124mgIron: 2.5mg
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    Thai Beef Salad
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    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!

    More about Tara

    By Tara Teaspoon and Hilary Merzbacher. Photo Peter Ardito, Food styling Alison Attenborough, Prop styling Courtney De Wet, originally published in LHJ Aug 12.

    Comments

      4.88 from 8 votes (1 rating without comment)

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    1. Brittany Smart says

      August 27, 2018 at 1:49 pm

      This would also be a great recipe with all our fresh tomatoes from the garden!! delicious!

      Reply
    2. Vicky says

      August 27, 2018 at 2:20 pm

      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.

      Reply
      • Tara says

        August 29, 2018 at 3:25 pm

        Haha! He won't be there when you make this, I promise! Oh that makes me laugh. Enjoy!

        Reply
    3. Krissy Allori says

      August 27, 2018 at 2:53 pm

      It looks so simple and delicious! I will have to try it soon!

      Reply
    4. Krissy Allori says

      August 27, 2018 at 2:55 pm

      I never realized how simple it was to make risotto. I have some tomatoes that I could definitely make use of with this recipe!

      Reply
    5. Claudia Lamascolo says

      August 27, 2018 at 3:09 pm

      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!

      Reply
    6. serena says

      August 27, 2018 at 3:45 pm

      We have so many tomatoes from the garden, this is a great solution. Love the simple ingredients.

      Reply
    7. Patty K-P says

      August 27, 2018 at 3:47 pm

      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!

      Reply
      • Tara says

        August 29, 2018 at 3:25 pm

        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!

        Reply
    8. Mary Bench says

      May 18, 2019 at 1:00 pm

      Looks wonderful! Must try

      Reply

    Hi, I'm Tara Teaspoon!

    I’ve been sharing my original ideas for years. What began as a passion, turned into a publishing career as Food Editor at Martha Stewart Living and Ladies’ Home Journal magazines.

    Now I write cookbooks, and share delicious recipes and expert cooking tips with you here! Thanks for stopping by Tara Teaspoon!

    More about me →

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