Tomato risotto is delicious and simple to make. The basic risotto recipe is lifted with the additional of tomato stock and confit tomatoes.
Tomato risotto is a favourite family meal in our house. It’s a dish that my eldest daughter often asks for on her Birthday.
It’s simple to cook but always a treat. This creamy tomato risotto always makes me think of summer. It’s such a lovely, light dinner dish.
I think there is a lightness to any vegetable based risotto, a few simple ingredients added together to make a tasty bowl of food.
This simple tomato and basil risotto is one of my favourite risottos, as it marries together 2 of my favourite flavour ingredients.
Why you have to stir risotto?
Critical to a good risotto is to ensure that you stir the rice. It is the stirring action that stops the rice from sticking to the pan. Stirring also helps the rice release its starches, giving the dish its creamy consistency.
- Firstly, when added to the pan, the rice is toasted for around a minute to toast it before any liquid is added. Stir constantly to stop the rice from burning and sticking to the bottom of the pan.
- Secondly, you need to keep stirring the rice once you are at the stage of adding in the wine, cooking it at a high temperature to reduce the wine.
- Finally, you need to keep stirring as you add in the stock, this is cooked over a low-medium heat. You don’t need to stir continuously, but neither should you walk away from the pan. Instead add the stock gradually and stir the rice every 30 seconds to move it around the pan and stop it from sticking.
Tomato risotto recipe steps:
Tomato risotto recipe ingredients and substitutions:
- Rice: the best risotto rice to use is either carnaroli or arborio rice.
- Tomato stock: good tomato stock will always give your sun dried tomato risotto depth of flavour. However, for speed your could blend 500ml vegetable stock with 250ml tomato juice instead.
- Confit/sun-blush tomatoes: we used our own Oven Roasted Tomatoes in this sun dried tomato risotto, but you can substitute with shop bought sun dried or sun-blush tomatoes instead.
- White vermouth: adds a real depth of flavour to this risotto, however you can substitute with white wine if you would prefer.
- Mascarpone cheese: the creamy element to this creamy tomato risotto is added with the addition of Mascarpone cheese. If you can’t find marscarpone cheese, substitute with cream cheese, loosened with a little whipping cream.
- Parmesan cheese: is grated over the top of the finished risotto. However, if you want to intensify the cheese flavour you can stir this through the risotto at the end. Just don’t add to much otherwise you will overpower the flavour of the tomato and basil.
Useful hints & tips:
- A combination of onion (or shallot), celery and garlic makes a great base for any risotto, regardless of the flavour you are making.
- If you want to add extra vegetables to this sun dried tomato risotto then please do so. Courgette, aubergine or mushroom would all work with the tomato.
- Tomato and basil risotto is not an ideal make-ahead dish. It is best served freshly made, straight from the pan. Otherwise the rice does tend to get really sticky.
- However, that’s not to say that you can’t heat up any leftovers, it just won’t have the same bite! But as with all rice dishes ensure you reheat to piping hot.
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Additional recipe suggestions:
If you like this recipe then try some of these other simple recipes:
Looking for inspiration for feeding the family mid week, then take a look at our Ultimate Guide to Family Dinners. Full of useful hints, tips and recipes.
Tomato Risotto with Confit Tomatoes
- 1 tbsp olive oil
- 25 g butter
- 1 small onion (diced)
- 1 stick celery (diced)
- 2 cloves garlic (crushed)
- 125 ml white vermouth (or substitute white wine)
- 160-200 g risotto rice (use carnaroli or arborio)
- 750 ml tomato stock (or substitute 500ml vegetable stock & 250ml tomato juice)
- 6-8 sunblush or confit tomatoes (chopped)
- 50 g mascarpone cheese
- 10 g fresh basil (chopped)
- salt and pepper
- grated parmesan (optional)
- Heat the olive oil and butter in a large saucepan over a medium heat, add the onion and celery and saute gently for 5 minutes, taking care to soften but not colour the vegetables. Add the garlic to the pan and stir gently for a further minute.
- Add the rice to the pan and stir to toast the rice for a further 1 minute. Do not leave the pan unattended otherwise the rice will stick.
- Now turn the heat up and pour the vermouth into the pan and stir until the wine has reduced. At the same time place the stock into a separate saucepan over a low-medium heat to keep it warm.
- Turn the heat in the frying pan down to a low-medium heat and add a ladle of stock to the rice mixture,stirring to combine. Continue to add the stock a ladle at a time, reducing the stock after each ladle. Do not leave the pan unattended, give the rice a stir every 30 seconds or so to stop the rice from sticking. This will release the starches in the rice to give a creamier risotto.
- Once all the stock has been added into the risotto and reduced, this should take approximately 20 minutes, the rice should be al-dente and have a nice bite to it. DO NOT over cook the rice as this will ruin the risotto.
- Take the risotto off the heat and allow it to sit for 2-3 minutes. Then stir in the mascarpone cheese and chopped basil.
- Check the risotto for seasoning. Garnish with basil and serve immediately with a grating of parmesan if you wish.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •Share on Facebook
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