Tomato Risotto
This tomato risotto is proof that simplicity always wins. No complicated equipment, no fancy ingredients, just a handful of good-quality staples treated with care and attention. Sweet, ripe tomatoes are the centrepiece of this dish, with a rich passata slowly folded into creamy Carnaroli rice and finished with butter and Pecorino Romano for richness and depth. The result is a risotto that is silky, comforting, and full of flavour, creamy but still al dente, exactly how it should be. A perfect way to use up garden tomatoes or a bottle of good passata, this recipe serves four generously and often leaves leftovers, which is a gift, because it reheats beautifully and makes the best lunch the next day. Vegetarian, satisfying, and deeply nourishing, this tomato risotto is made with love. Slow down, give it your time, and you will taste the difference in every spoonful.
Servings 4 people
Equipment
- Small pot / saucepan
- wooden spoon
- Mug of water
- Baking tray with baking paper
Ingredients
- 300 g / 10.5oz Carnaroli rice
- 1/4 onion finely chopped
- 50 g / 1.7oz butter
- 1 standard glass of white wine
- 1 litre / 4.2 cups hot vegetable stock
- Pecorino Romano
- 1/2 bottle homemade passata
- Vine-ripened tomatoes for decoration
- Extra Virgin Olive Oil EVOO
- Salt & Pepper
Instructions
- Place the passata in a small saucepan over low heat. Stir gently and let it simmer through for 10–20 minutes. Do not boil it. Set aside.
- Place a deep pot or deep pan over medium heat. Add 2 tablespoons of extra virgin olive oil, then add the onion. Cook gently for 5–7 minutes until soft and translucent. Then add a small splash of water and stir.
- While the onion is cooking, prepare the garnish. Line a baking tray with baking paper, add the cherry tomatoes, drizzle with EVOO, and season with salt and pepper. Bake at 200°C / 392°F for 10–20 minutes, or until soft, juicy, and lightly roasted.
- Once the onion is ready, add the rice to the pot. Stir continuously with a wooden spoon for 1–2 minutes so every grain is coated in oil and gently toasted. Pour in the white wine and keep stirring until it has fully evaporated.
- Start timing the rice according to the packet instructions. Add hot vegetable stock a little at a time, just enough to cover the rice. Stir continuously.
- As the liquid absorbs and the rice starts to look dry, add more hot stock, again just enough to cover the rice. Keep stirring the mixture and repeat this process until the stock is used and the rice is almost cooked
- About 2 minutes before the rice is ready, add the warm passata and stir well. If the colour looks pale, add a little more passata, but keep some aside for plating.
- Taste the risotto and season with salt and pepper if needed. Cook for the final 2 minutes, then turn off the heat.
- Remove the roasted tomatoes from the oven and pour the juices from the tray straight into the risotto, this is liquid gold. Add the butter and plenty of grated Pecorino. Stir vigorously until the risotto becomes creamy, glossy, and beautifully emulsified.