Tomato Risotto (Risotto Al Pomodoro)

Total Time
Prep 45 mins
Cook 0 mins

This is a favorite around our place. Best when you can use fresh sun-ripened tomatoes with lots of flavor and nice red color. Requires lots of hands-on time, but definitely worth it. This comes from a cookbook called "Risotto" which contains all vegetarian recipes.

Ingredients Nutrition


  1. Heat the stock in a saucepan until almost boiling, then reduce heat until barely simmering to keep it hot.
  2. Heat the butter and oil in a deep skillet or heavy bottomed saucepan over medium heat.
  3. Add the shallots and cook for 1-2 minutes, until soft but not browned.
  4. Add the garlic.
  5. Add the rice and stir with a wooden spoon until the grains are well coated and glistening, about 1 minute.
  6. Pour in the wine and stir until it has been completely absorbed.
  7. Add 1 ladle of hot stock and simmer, stirring until it has been absorbed.
  8. Repeat.
  9. After 10 minutes, add the tomatoes. Continue to add the stock at intervals stirring as before, until the liquid has been absorbed and the tomatoes and rice are tender, but still firm.
  10. Reserve the last ladle of stock.
  11. Add the reserved stock, parmesan, basil, salt and pepper.
  12. Mix well.
  13. Remove from heat, cover and let rest for 2 minutes.
  14. Sprinkle with additional parmesan when serving.
Most Helpful

Loved this! I used Roma tomatoes and it turned out so yummy! This was the first time I have made Risotto and it wasn't as difficult as I had imagined. The only thing I did wrong was not letting the liquid absorb fully before adding more so next time I will be a little more patient and it will be perfect.

Melissa K. November 05, 2009

I love risotto and this was one of the best I have ever made. Very simple to prepare and delicious, with just the right consistency. The only change I made was to eliminate the butter, which reduced calories considerably.

CranberrySparkle September 30, 2008

Very Rich!! Well worth the time and effort. Good on it's own or as a side dish. I didn't have fresh basil ... i used 2 tbls of dried basil. I'm sure with fresh basil it would be even better. I'll definetly make it again. Thanks!!

Canadiana Cooker February 23, 2007