Easy Tomato Risotto with Parmesan | Tried and True Recipes (2024)

  • Cheese
  • Dinner
  • Easy
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  • Rice
  • Vegetarian

by Kylie PerrottiPosted on September 14, 2020November 11, 2021

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This easy tomato risotto with parmesan is a great way to wrap up the tomato season. It’s a little sweet, a little creamy, and the lemon zest at the end adds just the right amount of brightness! You can really use any tomato you like, but I used a mix of heirloom tomatoes and cherry tomatoes.

Easy Tomato Risotto with Parmesan | Tried and True Recipes (1)

Isn’t this tomato risotto simply beautiful? The arborio rice is suspended perfectly in a creamy, bright sauce!

This easy tomato risotto with parmesan comes together quickly and doesn’t require a ton of prep. All you need to do is chop up some tomatoes, mince a little garlic, dice an onion and grate some parmesan cheese. From there, all the magic happens in the pot!

Easy Tomato Risotto with Parmesan | Tried and True Recipes (2)

I finish this risotto with fresh cherry tomatoes and lemon zest. Risotto has a tendency to be a bit rich, and I find the little pop of acidity as garnish really helps cut through the richness of the risotto.

How to make this Easy Tomato Risotto with Parmesan:

To make this tomato risotto parmesan, you’ll start by marinating the tomatoes briefly. First, you’ll chop any large tomatoes and toss them in a bowl with the whole cherry tomatoes. Drizzle with extra virgin olive oil, garlic, and juice from a lemon. Season liberally with salt, pepper, and crushed red pepper and let them hang out for about 15 minutes.

While that’s happening, prep the other ingredients. Dice the onion and grate the parmesan cheese.

Next, you’ll start the risotto. Fill up a small pot with stock and set it on the stove over low heat.

Then, sauté the onion until softened and beginning to brown, about 8-10 minutes. Add butter and then add the tomatoes and their liquid. Now, depending on how much liquid the tomatoes released while they marinated, you may not need all 6 cups of stock. Just use discernment as your cooking! I ended up using about 4-5 cups instead of the 6.

Let the tomatoes simmer with the onions for about 6-7 minutes. Toss in the rice and reduce the heat to medium low. From there, just keep stirring. Add a ladle of stock. Stir, stir, stir until the liquid is absorbed. Ladle of stock. Stir, stir, stir. So on and so forth until the rice is tender or you’ve used up all the stock, whichever happens first.

Turn the heat off and grate in 1/3 cup parmesan cheese and then let the risotto rest for about 5-7 minutes before you serve.

For this recipe, I garnished with fresh tomatoes, extra virgin olive oil, and lemon zest along with a bit more parmesan. But feel free to throw on some fresh basil leaves at the end!

Looking for more rice recipes? Check my archives!

If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!

Easy Tomato Risotto with Parmesan | Tried and True Recipes (3)

This easy tomato risotto with parmesan is the best way to wrap up the summer's tomato season.

5 from 12 votes

Print Pin

Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Servings: 4

Calories: 661kcal

Equipment

  • Large pot

  • Small pot

Ingredients

Tomato Risotto

  • 1 pound ripe tomatoes, halved or chopped cherry, heirloom, or vine
  • 6 cloves garlic peeled and minced
  • 3 tablespoons extra virgin olive oil divided
  • 1 lemon juiced and zested; zest reserved for garnish
  • Salt, pepper, and crushed red pepper to taste
  • 1 yellow onion peeled and diced
  • 3 tablespoons butter
  • 2 cups arborio rice
  • 6 cups vegetable stock
  • cup freshly grated Parmesan cheese plus more, for serving
  • Salt and pepper to taste

For Serving:

Instructions

Marinate the Tomatoes:

  • In a bowl, combine the tomatoes, minced garlic, 2 tablespoons extra virgin olive oil, lemon juice, and season with salt, pepper, and crushed red pepper. Set aside for 15 minutes.

Start Risotto:

  • Heat the stock in a small pot on the stove until warm. Keep the heat on low.

Sauté the Onion:

  • In a large pot, heat the remaining 1 tablespoon extra virgin olive oil over medium heat. Add the diced onion and cook, stirring often, for 5-7 minutes until it begins to soften and turn golden brown.

Cook the Tomatoes:

  • Add the marinated tomatoes and cook for 8-10 minutes until they just begin to soften.

Cook the Rice:

  • Melt 2 tablespoons of butter into the tomatoes and add the rice. Cook for 3-4 minutes, stirring gently occasionally.

Incorporate the Stock:

  • With the heat on medium, spoon 1-2 ladles of stock into the rice. Stir gently until the liquid is absorbed. Repeat, adding 1-2 ladles of stock and stirring gently until the stock is absorbed. Continue on until the rice is al dente. You may not use all 6 cups of stock.

Finish the Risotto:

  • Once the rice is tender, turn off the heat. Taste and season with salt and pepper. Add the grated parmesan cheese and stir to incorporate. Allow the risotto to rest for 5 minutes before serving.

To Serve:

  • In a small bowl, combine the reserved halved cherry tomatoes, a drizzle of extra virgin olive oil, and a sprinkle of salt and pepper and toss to combine.

  • Divide the cooked risotto between shallow bowls. Garnish with the halved cherry tomatoes and more parmesan cheese, if desired. Sprinkle with lemon zest. Enjoy!

Nutrition

Calories: 661kcal | Carbohydrates: 95g | Protein: 19g | Fat: 24g | Sodium: 324mg | Fiber: 5g | Sugar: 5g | Vitamin C: 33mg

Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!

Easy Tomato Risotto with Parmesan | Tried and True Recipes (2024)

FAQs

Does risotto always have Parmesan? ›

While there is nothing wrong with Parmesan, the cheese possibilities for risotto are nearly endless. Experiment with different varieties and you'll quickly discover that the world of this comfort-food staple really has no boundaries.

What is the secret to great risotto? ›

Never wash your rice beforehand as this removes the starch, which is what helps give risotto its smooth texture. Cook your risotto on a low, simmering heat and add the stock gradually, one ladle at a time. This gives the rice time to fully absorb the liquid and flavours. Rushing your risotto will only ruin its texture.

What is the secret ingredient in risotto? ›

Use Salted Water Instead of Broth in Risotto

It's an ingenious tip on many levels.

How do restaurants make risotto so creamy? ›

Risotto technique: cook a starchy ingredient slowly, adding liquid bit by bit and stirring. Aim: pull starch out for creaminess. What is the secret to best risotto?

What cheese is best for risotto? ›

Parmesan cheese: You've come this far. Don't shortchange the flavor of your risotto by using anything other than freshly grated Parmesan cheese. Chives: Chives cut through the richness and add visual appeal, too. If you don't have chives, fresh parsley is a good substitute.

What do Italians eat risotto with? ›

Italians often lean towards a meat or fish dish when considering what to pair with risotto as a subsequent course. However, given the heartiness and richness of many risotto preparations, it's not unusual for it to be the main and sole attraction of an Italian meal.

Do Italians eat risotto with fork or spoon? ›

Most Italians eat risotto with a fork, but there are areas where you are given a spoon by default to eat it: it happens in Campania, for example, but not only there.

Which stock to use for risotto? ›

You can use lobster stock for a lobster risotto or mushroom stock for a mushroom risotto, but don't blindly use chicken stock or vegetable stock for every risotto you make. The rice has its own subtle flavor, which shouldn't be masked by a concentrated stock.

What veggies go with risotto? ›

Shaved Brussels sprouts salad

Our first side dish recipe to serve with risotto is a raw salad with shaved brussels sprouts. Since risotto is a hearty and creamy dish, fresh salads and raw vegetables pair well and will cleanse your palate.

What is a perfect risotto? ›

The key to the perfect texture is making sure that the rice cooks slow enough to absorb the stock/broth. Also, be sure to stir so that the Arborio agitates against itself: this will help to create that gorgeous, creamy mouthfeel. Delicious and accurate recipe!

Should you stir risotto while cooking? ›

When cooking risotto on a stovetop, you're required to periodically stir it to ensure it doesn't stick to the bottom of the pot. Some people, however, stir it too frequently. This adds air into the risotto, cooling it down and making it gluey.

Do you use stock or broth for risotto? ›

Always use warm stock.

Warming the broth before adding it to the warm rice coaxes more starch out of each grain of rice and helps prevent it from overcooking. Cool broth takes longer to warm up in the risotto pan and may shock the grain into holding onto its starches while the rice itself continues to cook.

How does Hell's Kitchen cook risotto so quickly? ›

"Boil salted water, throw in the rice, boil it for nine minutes, strain it and throw it on a sheet pan. It's 90% cooked, so all you're doing is just picking it up. Once it's blanched, I can make risotto, from beginning to end, in three minutes."

What chef makes the best risotto? ›

Parolari has introduced and created many fresh pasta dishes, but he is still most famous for his risotto. He is known as the “King of Risotto” in Italy and among guests.

References

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