Roasted Tomato Risotto (Easy Creamy Tomato Risotto Recipe)
This roasted tomato risotto is rich, creamy, and bursting with deep tomato flavor. Made with roasted fresh tomatoes, Arborio rice, and simple pantry staples, it’s an easy vegetarian risotto recipe that tastes like something from a cozy Italian trattoria. Perfect for busy weeknights, romantic dinners, or anytime you crave creamy tomato comfort in a bowl.
Ingredients
For the roasted tomatoes:
- 5 large juicy tomatoes
- 2 tablespoons olive oil
- Pinch of salt
For the risotto:
- 2 tablespoons olive oil
- 1 white onion - finely chopped
- 3 cloves garlic - minced or pressed
- 2 cups Arborio rice
- 7 cups vegetable broth - kept warm
- 1 cup canned tomato
- 24 ounces tomato puree
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 15 basil leaves - chopped
Optional (choose your favorite):
- 4 tablespoons nutritional yeast
- ½ cup Parmesan cheese or non-dairy Parmesan - grated
Instructions
- Roast the tomatoes: Preheat the oven to 350°F (180°C). Place the whole tomatoes in a baking pan, drizzle with olive oil, and sprinkle with salt. Roast for 30–40 minutes or until the skins split and edges caramelize. Set aside and keep warm.
- Prepare the risotto base: In a large skillet or deep pan, heat 2 tablespoons olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes until translucent. Stir in the garlic and cook for another 30 seconds until fragrant.
- Toast the rice: Add the Arborio rice and stir for 1–2 minutes to coat each grain in oil. This helps create that classic risotto texture and prevents the rice from turning mushy.
- Build the flavor: Stir in 1 cup of vegetable broth along with the tomato puree, canned tomato, oregano, thyme, salt, and black pepper. Let it simmer gently.
- Add broth gradually: Continue adding hot broth one cup at a time, stirring often. Wait until most of the liquid is absorbed before adding more. This process usually takes 15–20 minutes and creates that dreamy creamy consistency.
- Finish the risotto: When the rice is tender but still has a slight bite (al dente), remove from the heat. Add the roasted tomatoes, chopped basil, and your choice of nutritional yeast or Parmesan. Stir with the heat off for 1–2 minutes — this final step, called mantecare, makes the risotto glossy and perfectly creamy.
- Serve immediately: Spoon into bowls, drizzle with olive oil, and top with extra basil or cheese. Risotto waits for no one — it’s best enjoyed right away!
Notes
- Make it vegan: Use vegetable broth and nutritional yeast or vegan Parmesan. Everything else is naturally plant-based.
- How to make risotto creamy: Use hot broth, stir often (but not constantly), and add broth gradually. That’s the secret to restaurant-style creaminess without any cream.
- Add a flavor twist: Try adding roasted garlic, chili flakes, or a spoonful of pesto at the end for your own custom version.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or water to bring back the creamy texture.
- Leftover magic: Turn leftover risotto into baked Arancini (crispy risotto balls) for a delicious second meal.