Tomato Risotto

Tomato Risotto with ingredients. @intothesauce, Into the Sauce, Tori Falzon, #intothesauce
Tomato risotto. A quick, simple and wholesome dinner for two. 


  • ¼ cup EVOO
  • 1 yellow onion, finely chopped
  • 6 garlic cloves, thinly sliced, finely chopped or grated
  • ½ bunch oregano, leaves picked
  • 1 tbsp tomato paste
  • 500g cherry tomatoes
  • 1 cup arborio rice
  • ½ cup dry white wine
  • 1L chicken stock
  • 2 tbsp butter
  • Salt and freshly cracked black pepper
  • 50g finely grated Parmesan or Pecorino, plus extra to serve
  • Good quality balsamic vinegar, to serve

Serves 2


  1. Bring your chicken stock to a simmer in a pot. Have a ladle at the ready.
  2. Heat olive oil in a large pan over medium heat.
  3. Add onions, garlic and oregano, and sauté over medium heat until translucent.
  4. Add tomato paste and cook, stirring, until the colour deepens (around 2 mins).
  5. Add tomatoes and cook until tomatoes begin to blister.
  6. Add rice and wine and simmer until it is absorbed.
  7. Ladle by ladle, add hot stock. Once each ladle of stock is absorbed by the rice, add another ladle. It should take around 18 minutes.
  8. Continually taste the risotto (from the 15 minute mark) to test if the rice is ready - we want it al dente.
  9. Turn off heat and stir through remaining butter and Parmesan.
  10. Taste and season.
  11. Serve with more Parmesan, freshly cracked pepper and a drizzle of balsamic vinegar.

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