Creamy Tomato Risotto

Risotto al Pomodoro is a rich, creamy Italian rice dish made with arborio rice, warm broth, cherry tomatoes, white wine, butter, basil, and Parmesan cheese. It is simple enough for a weeknight meal yet elegant enough to serve as part of a special Italian dinner. This tomato risotto can be served as a comforting main course or as a flavorful side dish alongside vegetables, chicken, fish, or another favorite entrée.

What is Risotto al Pomodoro?

Risotto al Pomodoro is an Italian tomato risotto made by slowly cooking short-grain rice with hot broth. The broth is added gradually, one ladle at a time, allowing the rice to release its starch and create the signature creamy texture that makes risotto so special.

Unlike many rice dishes, risotto is not simply boiled and drained. It is stirred as it cooks, and the liquid is absorbed little by little. This method gives the dish a smooth, velvety consistency without needing heavy cream. In this version, cherry tomatoes add brightness, color, and fresh tomato flavor, while Parmesan cheese and butter finish the dish with richness.

Most classic risotto recipes share a few important ingredients. For this tomato risotto, those include:

• Butter
• Onion
• Dry white wine
• Warm broth
• Arborio rice
• Parmesan cheese

How to make risotto

To make Risotto al Pomodoro, begin by heating the broth in a large pot over medium heat. Bring it to a light boil, then lower the heat so the broth stays hot. Keeping the broth warm is important because cold broth can slow the cooking process and affect the texture of the rice.

While the broth stays warm, heat olive oil and butter in a large sauté pan over medium heat. Add the finely diced onion and cook until it softens and becomes translucent. This step builds the flavor base for the risotto.

Next, add the arborio rice to the pan and stir it with the onion, oil, and butter. Letting the rice toast briefly helps it absorb flavor and hold its shape during cooking. Add the cherry tomatoes and stir again, allowing them to warm and begin to soften.

Pour in the dry white wine and let it reduce by about half. A crisp white wine gives the risotto a balanced flavor without overpowering the tomatoes, rice, and cheese.

Once the wine has reduced, begin adding the hot broth. Add one ladle at a time, stirring as the rice absorbs the liquid. Add a pinch of salt between additions of broth, tasting as you go so the risotto is seasoned without becoming too salty.

Continue this process until the rice is tender and creamy. Stir regularly, and gently mash some of the tomatoes into the rice as they cook. This helps spread the tomato flavor through the risotto and gives the dish its beautiful color.

When the rice is cooked and the broth has been absorbed, transfer the risotto to a serving bowl. Stir in the remaining butter and grated Parmesan cheese. Serve immediately while the risotto is warm, creamy, and at its best.

Common questions

Authentic Italian cooking is often built on simple ingredients, careful technique, and a feel for the dish as it comes together. Risotto is a perfect example. With a little patience and steady stirring, basic pantry ingredients become something warm, satisfying, and memorable.

This tomato risotto is approachable for home cooks and rewarding to make. Try it once, then make it again. Over time, you will begin to understand the rhythm of adding broth, stirring, tasting, and finishing the dish at just the right moment.

More Authentic Italian Recipes

• Italian Savory Pie
• Italian Appetizers
• Homemade Gnocchi
• Garlic Stuffed Artichokes
• Summer Tomato Pie

Risotto al Pomodoro

5 from 2 votes

Tomato risotto Italian recipe from Paola Benecchi.

Prep:
10 mins

Cook:
20 mins

Yield:
8 People

By:
Paola Benecchi

Ingredients

• 12 oz. arborio rice
• 2 quarts broth
• 3/4 cup dry white wine
• 1 1/2 cups cherry tomatoes
• 1 small red onion, finely diced
• 3 tablespoons olive oil
• 2 tablespoons butter
• 1 tablespoon kosher salt, divided in pinches
• 1/4 cup fresh basil, coarsely chopped
• 4 oz. Parmesan cheese, grated

Instructions

• Heat the broth in a large pot over medium heat until it reaches a light boil. Reduce the heat and keep the broth hot.
• In a large sauté pan over medium heat, add the olive oil and 2 tablespoons of butter.
• Add the onion and cook, stirring, until it becomes translucent.
• Add the arborio rice and stir to coat it with the onion, oil, and butter.
• Add the cherry tomatoes and stir.
• Pour in the white wine and cook until it has reduced by about half.
• Add the hot broth one ladle at a time, stirring until the liquid is mostly absorbed before adding more.
• Add a pinch of salt between additions of broth.
• Continue adding broth and stirring until the rice is tender and creamy. Gently mash some of the tomatoes as they soften.
• When the rice is cooked and the broth has been absorbed, transfer the risotto to a serving bowl.
• Stir in the remaining butter and grated Parmesan cheese. Serve immediately.

Notes

• Use red onion when making this tomato risotto. If making risotto without tomatoes, use white onion so the rice does not take on a reddish color.
• Color and presentation matter in Italian cooking, especially in a simple dish like risotto.
• Serve risotto right away for the best creamy texture.

Nutrition

Calories: 320kcal,
Carbohydrates: 40g,
Protein: 8g,
Fat: 12g,
Saturated Fat: 5g,
Cholesterol: 17mg,
Sodium: 2076mg,
Potassium: 142mg,
Fiber: 2g,
Sugar: 4g

Nutrition information is automatically calculated and should be used as an approximation.

Additional Info

Course:
Side Dish

Cuisine:
Italian

Updated from the original post of October 23, 2013.