Creamy Tomato Risotto

close version of tomato risotto in scalloped bowl, feature.

4.88 from 8 votes

This crowd-pleasing Tomato Risotto recipe is creamy and comforting. It's a restaurant-quality Italian recipe that's bursting with fresh tomato and Parmesan flavor. Makes 7 cups.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Italian

Keyword: cherry tomatoes, risotto

Servings: to 6

Calories: 464kcal

Author: Tara Teaspoon

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

White wine substitution: You can substitute extra chicken or vegetable broth for the wine. I also recommend adding 1 teaspoon of your favorite vinegar.

Nutrition