Tomato Risotto (Risotto Al Pomodoro)

"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."
photo by frostingnfettuccine photo by frostingnfettuccine
photo by frostingnfettuccine
photo by frostingnfettuccine photo by frostingnfettuccine
photo by NewEnglandCook photo by NewEnglandCook
photo by frostingnfettuccine photo by frostingnfettuccine
photo by NewEnglandCook photo by NewEnglandCook
Ready In:




  • Heat the stock in a saucepan until almost boiling, then reduce heat until barely simmering to keep it hot.
  • Heat the butter and oil in a deep skillet or heavy bottomed saucepan over medium heat.
  • Add the shallots and cook for 1-2 minutes, until soft but not browned.
  • Add the garlic.
  • Add the rice and stir with a wooden spoon until the grains are well coated and glistening, about 1 minute.
  • Pour in the wine and stir until it has been completely absorbed.
  • Add 1 ladle of hot stock and simmer, stirring until it has been absorbed.
  • Repeat.
  • 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.
  • Reserve the last ladle of stock.
  • Add the reserved stock, parmesan, basil, salt and pepper.
  • Mix well.
  • Remove from heat, cover and let rest for 2 minutes.
  • Sprinkle with additional parmesan when serving.

Questions & Replies

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  1. Natalie P.
    How to print
  2. fredbull1116
    This looks fantastic and I'll definitely try it using the stovetop method. I'm curious, has anyone tried adapting this for an instant pot? Sometimes I like to use the IP if there's a lot going on in the kitchen. Thanks.


  1. Melissa K.
    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.
  2. divzero
    Excellent risotto, really great flavor. 'Serves 8' must must mean as a side or entre, as a main I'd probably say serves 4. Very easy to increase the quantities, which I did.
  3. Canadiana Cooker
    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!!
  4. andrew
    excellent. i added a little chilli and a knob of butter and it was delicious. i aso added a squeeze of lemon at the end on the plate and it made it even tastier. thank you for recipe.
  5. echo echo
    I made this with fresh tomatoes from the farmer's market and basil from the pot on my deck which is overflowing with the stuff. I must say the standing over the stove and stirring got a bit tedious after awhile. However, the result was a fine, fine flavorful risotto, definitely worth 5 stars.


<p>My favorite cookbook, well I guess I have 3...The Way to Cook, by Julia Child, the Low Fat Living Cookbook and The California Wine Country Cookbook II. I am retired, due to no longer being able to work because of complications from the Crohns Disease I have lived with since 1971. For a while I didn't even do any cooking or knitting since the inflammatory arthrisis (secondary to the Crohns) was too painful in my hands and feet. Fortunately I am now on a drug protocol that seems to be working, but I am still not able to be as productive as I would like. Still can't work, but I am cooking and knitting again. My husband and I moved to Surprise, Arizona at the end of January 2005. My husband is retired from being in the wine business. I love to cook (and we love to eat) and am always looking for new recipies to try. Due to a slight blood sugar problem my husband has to stick to a diet that eliminates sugars and bad carbs, so I have had to modify a lot of the recipes we like. I love Recipezaar, as I have found so many good, healthy recipes here. I hope you enjoy the recipes that I post as much as I have enjoyed the new ones I've found here.</p>
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