Food, My Recipes

Creamy Tomato Risotto

20 July, 2015
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I bought some arborio rice on a whim when I had some vine-on tomatoes lying around in my fridge because I was thinking about the tomato risotto I had at Antico Restaurant in Bermondsey. Although I was lazy and just used Knorr’s Stock Pot as my stock, you can make your own nutritious stock by boiling chicken/pork bones with some onions, carrots and celery over a few hours. I used a chicken stock pot but you can make it vegetarian-friendly by using the vegetable one as well.

The fresh tomatoes in this dish are packed with carotene and vitamin C and they go really well with seafood such as prawns, mussels and squid. So customise away!


Serves 2-3

Vine-on tomatoes
2/3 cup arborio rice
750ml stock
1/4 large onion
1 clove garlic
1 T olive oil
1/2 tsp each of oregano, rosemary, and basil
1 tsp sundried tomato paste (optional)
1 T tomato paste
1/2 tsp sugar
Knob of butter
1 handful of grated parmesan cheese


1. Drizzle the tomatoes with olive oil and season with sea salt. Roast for 20min at 170deg or until the tomatoes split and start to break down.

2. Heat up the stock.

3. Dice the onion and mince the garlic. Sauté the onion in 1T of olive oil until translucent, then add the minced garlic and sauté  for another minute.

4. Add the rice and sauté till it becomes slightly translucent, which will take a minute or two.

5. Add in the sundried tomato paste, tomato paste, dried herbs and sugar.

6. Add in the first ladle of stock and turn down the heat. If you are using a stock cube or stock pot, you should not need to season the rice as there is sufficient salt in the stock cube/pot. If your stock is homemade and unsalted, add a good pinch of sea salt with the first ladle of stock. Stir till it is absorbed by the rice.

7. Continue adding each ladle of stock and allowing it to get absorbed until the rice is nearly cooked. Use boiling water if you run out of stock.

8. Add in the roasted tomatoes and allow it to cook till the rice is done.

9. Take pan off the heat. Stir in a knob of butter and a handful of grated parmesan cheese.

10. Serve and eat while it’s still hot and creamy!


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