Super easy, creamy and comforting tomato risotto made with simple pantry ingredients and ready in about 30 minutes. This dish is a quick, satisfying way to bring comforting Italian flavours to your weeknight table.
Because good food makes you happy…
If you haven’t tried tomato risotto, give it a go — it’s bright, tangy and quite different from creamier, white-based risottos. The tomato brings freshness, while the rice releases starch to create an irresistible creaminess.
Risotto often gets a reputation for being difficult, but it’s straightforward and takes roughly 30 minutes from start to finish. Don’t be intimidated — you really can’t go wrong if you follow a few simple steps.
Risotto is endlessly adaptable. I prefer to keep flavours simple and avoid heavy additions, letting the rice and tomato shine. Traditionally a humble dish, risotto often didn’t include meat, but feel free to adapt the recipe to your taste.
The Best Rice for Risotto
The two most common rice varieties for risotto are Arborio and Carnaroli. Arborio is widely available in most supermarkets; Carnaroli can be a bit harder to find. Both are short, starchy grains that absorb liquid while releasing starch, which creates a creamy texture with a pleasant al dente bite.
How to Make Creamy Tomato Risotto – Step by Step
Finely chop and sauté the onion in olive oil over medium heat for 2–3 minutes until soft. Slice the zucchini and add it to the pan, frying for about 1 minute. Add the garlic and cook for another minute. Stir in the rice so each grain is coated and warmed.
Pour in a few ladles of hot chicken stock and stir until the rice starts to absorb the liquid. Add the tomato paste and continue adding stock, one ladle at a time, allowing the rice to absorb the liquid between additions and stirring after each addition. Keep going until the rice is cooked through and silky but still has a slight bite.
When only a couple ladles of stock remain, stir in the mascarpone and season with salt and pepper to taste. Add the remaining stock and cook briefly until you reach a creamy consistency that is not gluey. Finish by stirring in grated Parmesan, then serve immediately.
Using Leftovers
Leftover risotto is versatile and delicious. Some people even enjoy it cold by the spoonful. A classic way to repurpose risotto is to make arancini (Italian rice balls).
To make arancini: shape cold risotto into balls, roll them in flour, dip in beaten egg, then coat with breadcrumbs. Fry in vegetable oil until golden and drain on paper towels. For extra indulgence, stuff each ball with a cube of mozzarella before coating. Arancini make a great snack or antipasto.
Top Tips for a Creamy Tomato Risotto
- Saute the onion until soft to build flavor.
- Add stock a ladleful at a time, allowing the rice to absorb the liquid between additions. This technique yields a creamy, silky texture.
- Stir often but not necessarily constantly. Keep the rice moving enough that it doesn’t stick, and stir after each addition of stock.
- Taste and adjust seasoning — the saltiness will depend on the stock you use, so add salt gradually.
Ingredients
- 14 oz (400 g) Arborio rice
- 4 3/4 cups (1.1 litres) chicken stock, kept warm
- 1 white onion, finely chopped
- 4 tbsp tomato paste
- 1 tbsp mascarpone
- 1 tbsp olive oil
- 3 garlic cloves, finely chopped
- 1 large zucchini, sliced
- Salt and pepper, to season
- 1 tbsp freshly grated Parmesan
Instructions
- In a large, deep saucepan over medium heat, warm 2 tsp olive oil and sauté the chopped onion for 2–3 minutes until soft. Meanwhile, slice the zucchini and add it to the pan, frying for about 1 minute.
- Add the rice and garlic, stirring briefly so the rice doesn’t stick. Pour in a few ladles of warm chicken stock and stir until absorbed.
- Add the tomato paste and continue adding stock, one ladle at a time, allowing the rice to absorb the liquid between additions and stirring after each addition. Keep going until the rice is cooked but still has a slight bite.
- With only a couple ladles of stock left, stir in the mascarpone and season with salt and pepper. Add the remaining stock and cook until the risotto reaches a creamy, not sticky, consistency. Stir in the Parmesan and serve immediately.
Notes
- Saute the onion until soft to release flavor.
- Add stock gradually to build creaminess; adding all the stock at once will boil the rice and prevent the proper texture.
- Stir often but avoid over-stirring, which can release too much starch and make the rice sticky.
- Adjust seasoning according to the saltiness of your stock; taste and add salt gradually.
Nutrition (per serving)
Calories: 323 kcal | Carbohydrates: 59 g | Protein: 9 g | Fat: 5 g | Saturated Fat: 1 g | Cholesterol: 2 mg | Sodium: 148 mg | Potassium: 437 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 265 IU | Vitamin C: 10 mg | Calcium: 31 mg | Iron: 3.7 mg
Nutrition information is an approximation and should be used as a guide.
Did you try this recipe?
Leave a comment below to let us know how it turned out. If you adapt the recipe, tell us what you added — it helps others get creative in the kitchen.