Tomato Risotto
Tomato Risotto
5 from 1 vote
Prep: 10 minutes
Cook: 20 minutes
Total Time 30 minutes
Servings: 4
Dive into the vibrant world of Italian cuisine with our Tomato Risotto recipe. This dish offers a delightful blend of rich tomatoes, creamy Arborio rice, and aromatic herbs, perfect for a hearty family meal or an elegant dinner.

Nutrition: per serving



  • 250 g Arborio Rice
  • 1 Onion Finely chopped
  • 2 cloves Garlic Minced
  • 400 g Tomatoes Canned, chopped
  • 1 litre Vegetable Broth
  • 2 tbsp Olive Oil
  • 1 tsp Dried Basil
  • 1 tsp Dried Oregano
  • Salt and Pepper To taste
  • Cheese Grated for garnish
  • Basil Fresh leaves for garnish


  • Heat olive oil in a large pan over medium heat. Sauté the chopped onion until it turns translucent.
  • Add minced garlic and sauté for an additional minute until it becomes aromatic.
  • Toast Arborio rice by stirring it into the pan for a couple of minutes.
  • Combine canned diced tomatoes with the rice, ensuring they are well mixed.
  • Gradually add vegetable broth one ladle at a time, stirring constantly. Allow each addition to be absorbed before adding more.
  • Continue this process until the rice reaches your preferred level of creaminess and doneness, typically around 18-20 minutes.
  • Add dried basil and oregano, and season with salt and pepper to your liking.
  • Remove the risotto from heat and let it sit for a few minutes.
  • Serve the Tomato Risotto while hot, garnishing it with grated Parmesan cheese and fresh basil leaves.

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