This one-pot cherry tomato risotto is creamy, flavor packed and surprisingly easy even on a busy weeknight! Comfort food at it's best, this can be on the table in under 45 minutes for a low-effort, high-reward dinner.
Whether you're cooking for dinner party guests, or treating yourself on a weeknight, this creamy tomato risotto delivers big flavor with minimal effort, and only one pan to wash up.
There's no fancy techniques needed either, just stir the rice gently to release all the starches, cook to al dente, and the let the fresh ingredients shine. This easy risotto will soon become part of your regular dinner rotation.
Jump to:
- Why You'll Love This Cherry Tomato Risotto
- Tomato Basil Risotto Ingredients
- How to Make Cherry Tomato Risotto - Step-By-Step
- Frequently Asked Questions
- Variations & Substitutions
- Tips & Tricks
- How To Serve
- How To Reheat
- How to Freeze
- Pin This Creamy Cherry Tomato Risotto with Parmesan Recipe For Later
- What Do You Think?!
- More Easy One Pot Meal Recipe Ideas
- Printable Recipe
- Creamy Cherry Tomato Risotto with Parmesan
- Reader Comments & Ratings
Why You'll Love This Cherry Tomato Risotto
- Freshly made risotto is a delicious vegetarian main course with so much flavor, and if you follow a few simple steps it's a lot easier to cook than you might think.
- This risotto is full of fresh tomato flavor, and as this is a one pot dish you keep all the flavor in the pan, and it also saves on the washing up.
- This recipe works because the tomatoes in two stages - half early so they break down in the sauce and half later so some are juicy and fresh.
- The great thing about this creamy tomato risotto recipe is it's a naturally gluten free dish that appeals to diners of all ages, both children and adults alike.
- This recipe builds on the success of these other popular veggie mains which you might like to try:
Tomato Basil Risotto Ingredients
Find the full list and quantities in the recipe card below.
Rice - You can use any variety of risotto rice in this dish. I like to use arborio rice, but carnaroli or vialone nano rice works in this dish too.
Tomatoes - I like to use fresh tomatoes in this recipe, along with some tomato paste for an intense tomato flavor. I've opted for fresh cherry tomatoes, but you could also use san marzano tomatoes or large tomatoes chopped up. The important thing is to use ripe tomatoes which will have the best flavor.
Stock - I use vegetable stock (vegetable broth) in this recipe but you could also use chicken stock (chicken broth), provided you are not serving to vegetarian diners.
Wine - use a good quality white wine in this recipe, something you would be happy to drink a glass of yourself as a little white wine will make a difference to the flavor of the finished risotto. However, if you prefer a no-alcohol risotto you can leave out the wine and just stick with the lemon juice for acidity.
Parmesan - I use Parmesan cheese in this recipe, if serving to vegetarian diners looking for a vegetarian parmesan style hard cheese.
How to Make Cherry Tomato Risotto - Step-By-Step
Find the full printable recipe below.
Heat extra virgin olive oil or a little butter in a large pan over a medium heat. Add the finely chopped sweet onion and minced garlic then cook until soft and fragrant, about 3 to 4 minutes.
Meanwhile heat the stock and place it near to the main cooking pot on a low heat to keep warm.
Add the risotto rice to the onions and garlic and stir for 1 to 2 minutes until slightly translucent at the edges.
Now add the tomato paste (tomato puree) and pour in the white wine (or preferred alternative) and stir until the liquid is mostly absorbed then add HALF of the cherry tomatoes and stir to combine.
Add the stock, one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. Continue until the rice is a creamy consistency and just tender, cooking time will be around 18 to 20 minutes.
Just before the rice is cooked, stir in the remaining halved cherry tomatoes.
Remove the pan from the heat and stir in the grated Parmesan and cream if using.
Season with sea salt and black pepper to taste. Serve and top with fresh basil leaves and an extra drizzle of olive oil if you wish,
Frequently Asked Questions
Can you use regular rice to make risotto?
Yes, you can use regular long grain rice, but I don't recommend it. Risotto requires a specific type of rice like arborio, carnaroli rice or vialone nano. They have a high starch content which is required to create the creamy texture we all expect from a good risotto. Regular long grain rice or short-grain rice isn't so starchy and won't give you the same creamy results.
Do you really have to stir risotto when cooking?
Yes, to make the best risotto you need to stir it while it cooks. Frequent stirring not only helps all the ingredients to incorporate, but by stirring the rice you activate all the starches in the rice. This gives you that lovely creamy texture we all associate from a good risotto.
Variations & Substitutions
You can roast the cherry tomatoes separately for a deeper flavor before adding them to the risotto.
Adding fresh herbs at the end of the cook will enhance the flavor. I've opted for fresh basil, but you could also use parsley, tarragon or thyme.
For a healthy boost, add a handful of leafy greens, like spinach or kale, towards the end and allow to wilt into the rice.
For a vegan risotto use extra-virgin olive oil and also a vegan Parmesan cheese substitute to finish the dish (or leave it out altogether). If adding the white wine, ensure that is vegan too.
Tips & Tricks
For the best results do not rinse risotto rice before you start cooking or you will remove the starch from the rice that you need to give risotto its delicious creamy texture.
Use a good quality risotto rice, don't be tempted to use regular long grain rice as it will not result in the same creamy texture.
Always use a hot stock, keep it in a saucepan over medium low heat and add a ladle of stock into the risotto as you cook. Don't rush the process - the rice needs enough time to absorb the liquid.
The key to making a delicious risotto is agitating the rice, so keep stirring gently as it cooks. Stirring frequently helps release the rice’s starch for a creamy texture without cream.
Seasoning is key to making a good risotto, so make sure to use enough salt in your risotto.
Don't overcook the rice, you want it to be al-dente with a little bite.
How To Serve
I like to keep things simple and add some crusty bread or garlic bread to the dinner table.
I also like to add a side salad, try my Spinach & Arugula Salad with Lemon Dressing, or my Easy Kale & Cannellini Beans Salad.
Fresh greens also work nicely here, try lightly sauteed spinach, my Easy Charred Broccolini, Roast Tenderstem Broccoli with Lemon & Garlic, Green Beans with Lemon & Almonds, or my Easy Buttered Kale.
How To Reheat
Risotto is a dish that is best enjoyed straight away, while the rice still has some bite. Whilst you can reheat leftover risotto, and it will still taste good, the texture is different as the rice will have absorbed more liquid and will be softer and have lost its bite.
Once cooled, store leftover tomato risotto in an airtight container in the refrigerator for 3-4 days. When ready to reheat, place into a skillet and warm up gently on the stove. You may want to loosen the risotto with a little extra vegetable stock or water.
How to Freeze
Once cooked and cooled, place the risotto into an airtight container and store in the freezer for up to 3 months.
When ready to enjoy defrost overnight in the refrigerator before heating up gently on the stove until piping hot. Just be aware that the texture of the risotto can change during the freezing and defrosting processes, though it should still taste great.
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More Easy One Pot Meal Recipe Ideas
Printable Recipe
Creamy Cherry Tomato Risotto with Parmesan
Ingredients
- 2 tbsp Olive Oil - or butter
- 1 small Onion - finely chopped
- 2 cloves Garlic - minced
- 1 cup Risotto Rice - eg. Arborio
- 1 tbsp Tomato Purée
- ¼ cup White Wine - dry, optional
- 2 cups Cherry Tomatoes - halved
- 4 cups Vegetable Stock - or chicken stock, kept warm
- ¼ cup Grated Parmesan or Vegetarian Alternative - or more to taste
- 2 tbsp Heavy Cream (Double Cream) - optional for extra creaminess
- Sea Salt and Black Pepper - to taste
- Fresh Basil Leaves - chopped, for garnish
Instructions
- Heat olive oil or butter in a large pan over a medium heat. Add the finely chopped onion and minced garlic then cook until soft and fragrant, about 3 to 4 minutes.
- Meanwhile heat the stock and place it near to the main cooking pot on a low heat to keep warm.
- Add the risotto rice to the onions and garlic and stir for 1 to 2 minutes until slightly translucent at the edges.
- Add the tomato puree and pour in the white wine (or preferred alternative) and stir until the liquid is mostly absorbed.
- Add HALF of the halved cherry tomatoes and stir to combine.
- Add the warm stock, one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next.
- Continue until the rice is creamy and just tender, around 18 to 20 minutes.
- Just before the rice is cooked, stir in the remaining halved cherry tomatoes.
- Remove the pan from the heat and stir in the grated Parmesan and cream if using.
- Season with sea salt and pepper to taste.
- Serve and top with fresh basil leaves and an extra drizzle of olive oil if you wish,
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