This tomato risotto is a true celebration of summer: ripe heirloom tomatoes, three cheeses, fresh thyme and basil, and a few grinds of black pepper for finishing. It’s creamy, comforting, and perfect when you want a dish that tastes both indulgent and fresh.
If you enjoy tomato-forward recipes, try the tomato salad with cilantro-mint dressing, tomato toast with pimentón mayo, tuna confit with tomato salad, a BAT sandwich, or sungold tomato jam for even more seasonal inspiration.
Tomato Risotto Recipe
I look forward to summer because of dishes like this tomato risotto. Bright tomatoes meet rich, silky rice and melting cheese for a dish that feels both luxurious and homey. It’s my favorite risotto — especially now that my garden supplies plenty of tomatoes.
If making risotto feels intimidating, don’t worry. With a few simple techniques—keeping broth warm, stirring consistently, and being patient—you’ll achieve the classic creamy texture every time.
What is Risotto?
Risotto is an Italian rice dish made with short-grain rice—typically arborio—slowly simmered in broth until it becomes creamy. Many versions start with oil or butter and onions, then add rice, white wine, and warm broth. Cheese such as Parmigiano-Reggiano, pecorino, or mascarpone is often stirred in at the end to enrich the texture.
Risotto can be served as a main course or as a side alongside pan-seared scallops, shrimp, chicken, or beef. While the technique involves gradual broth addition and frequent stirring, the real secret is patience: steady attention releases the rice’s starches and creates the signature creaminess.
What Type of Rice to Use
Short-grain varieties like arborio, Vialone Nano, or Carnaroli are best for risotto because they release more starch while cooking, producing the lush, silky texture risotto is known for. As you stir, that starch helps bind the dish, turning separate grains into a cohesive, creamy plate.
Which Tomatoes to Use
Heirloom tomatoes are ideal for their flavor and texture, but roma or cherry tomatoes will also work well. Use the freshest, ripest tomatoes you can find for the best results.
Ingredients to Make This Easy Tomato Risotto
- Tomatoes – Fresh diced tomatoes plus a bit of tomato paste for depth.
- Fresh herbs – Thyme added while cooking and basil stirred in at the end for brightness.
- Alliums – Onion and plenty of garlic for savory foundation.
- Broth – Low-sodium chicken broth is used here; substitute vegetable broth to make it vegetarian.
- White wine – Dry white wine (Sauvignon Blanc works well) adds acidity and complexity.
- Cheese – Parmigiano-Reggiano, pecorino romano, and mascarpone give richness and creaminess.
- Butter – Finishes the risotto with a silky mouthfeel.
- Salt and pepper – To taste.
How to Make Creamy Tomato Risotto
- Warm the broth in a saucepan and keep it at a gentle simmer. Have a ladle ready.
- Heat olive oil in a heavy-bottomed pot over medium heat. Add diced onion and cook until softened, about 6 minutes.
- Add minced garlic and cook another 2 minutes. Season with salt.
- Stir in tomato paste and cook for 2 minutes. Add arborio rice and stir until some grains turn translucent, 3–4 minutes.
- Add diced tomatoes and thyme, cooking until the tomatoes begin to break down. Pour in the white wine and cook until reduced by about half.
- Add one ladle of warm broth and stir constantly until absorbed. Continue adding broth one ladle at a time for about 25–30 minutes, stirring frequently, until the rice is cooked but still has a slight bite.
- Remove from heat and stir in Parmigiano-Reggiano, pecorino, mascarpone, and butter until fully incorporated. Fold in chopped basil and finish with freshly cracked black pepper. Taste and adjust salt as needed.
- Serve immediately in shallow bowls with extra grated Parmesan if desired.
How to Store Risotto
Keep leftover risotto in an airtight container in the refrigerator for up to four days. The texture will change slightly on reheating, but the flavor remains excellent. Reheat gently over low heat with a splash of broth to restore creaminess.
Tips and Tricks
- Use the right rice – Arborio, Carnaroli, or Vialone Nano give the best results. Long-grain rice won’t produce the same creaminess.
- Watch the texture – Stir and taste around 25 minutes; the rice should be tender with a slight bite (al dente).
- Add broth gradually – One ladle at a time keeps the rice from getting waterlogged. A typical ratio is 4–6 cups of broth per cup of rice; this recipe uses about 5 cups.
- Keep the broth warm – Adding cold stock slows the cooking and affects texture.
- Stir consistently – Vigorous stirring helps release starch for a creamier risotto.
- Grate your own cheese – Avoid pre-shredded cheeses, which often contain anti-caking agents that interfere with melting.
More Good Eats You’ll Love
- Shrimp Cocktail
- Tuna Couscous Salad
- Panko and Parmesan Crusted Baked Cod
Loving This Fresh Tomato Risotto?
We can’t get enough of it either. Leave a comment below and share a photo if you make it—tagging @whisperofyum on social media is a great way to show how your version turned out. Happy cooking and happy eating!
Tomato Risotto Recipe
Equipment
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saucepan
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ladle
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heavy-bottom pot
Ingredients
- 2½ tablespoons olive oil
- 1½ cups white onion, diced
- 6 cloves garlic, minced
- 2½ teaspoons tomato paste
- 2 cups fresh tomatoes, diced
- 1 teaspoon fresh thyme, roughly chopped
- 1 cup arborio rice
- ½ cup dry white wine, Sauvignon Blanc suggested
- 5 cups chicken broth, low sodium
- ½ cup Parmigiano-Reggiano, freshly grated
- ¼ cup pecorino romano, freshly grated
- 1 tablespoon butter
- ¼ cup mascarpone
- 1½ tablespoons fresh basil, roughly chopped
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Instructions
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Add broth to a saucepan. Bring to a boil, then reduce to a simmer and keep warm. Keep a ladle nearby.
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Heat oil in a heavy-bottom pot over medium heat. Add onions and cook until softened, about 6 minutes. Add garlic and cook 2 more minutes. Season generously with salt.
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Stir in tomato paste for 2 minutes. Add arborio rice and stir until some grains are translucent, 3–4 minutes. Add diced tomatoes and thyme and cook until tomatoes break down. Pour in white wine and cook until reduced by about half.
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Add one ladle of warm broth and stir continuously until absorbed. Repeat, ladle by ladle, for about 25–30 minutes until the rice is tender with a slight bite.
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Stir in Parmigiano-Reggiano, pecorino, mascarpone, and butter until smooth. Fold in basil and finish with freshly cracked black pepper. Adjust salt if needed.
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Serve immediately in shallow bowls with additional grated Parmesan if desired.
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