Tomato Risotto

Tomato Risotto

Tomato Risotto

It takes a little time but it's worth it!
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Side Dish
Cuisine Italian
Servings 2
Calories 308 kcal


  • 1 cup cherry tomatoes
  • 3 tsp olive oil
  • 1 onion chopped
  • 1 clove garlic sliced
  • 1/8 tsp cinnamon
  • 1/2 cup risotto rice for example, arborio
  • 1/2 cup dry white wine optional
  • 1 large basil sprig
  • 3 large tomatoes diced
  • 3 cups vegetable stock


  • Heat 2 tsp. oil in a large pan over medium heat, add the cherry tomatoes and fry them until they turn golden and start cracking for about 5-7 minutes.
  • Once cooked, remove from the pan and set aside.
  • In the same pan, heat another 1 tsp. of oil and add onions, garlic, and cinnamon.
  • Fry for 1-2 minutes and then add the rice, mixing well until combined.
  • Next, add the basil sprig and white wine.
  • When the wine evaporates, add the chopped tomatoes, season with salt, and simmer on medium heat for 5 – 8 minutes – after this pour in the first portion of the stock.
  • Keep adding the stock as needed, stirring frequently. This process will take about 15-18 minutes.
  • The risotto is ready when the rice is slightly al dente.
  • Once prepared, add the cherry tomatoes back to the prepared risotto, season with salt and pepper, and serve immediately.


Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.