Excited to introduce this Easy One Pot Tomato Risotto! This creamy roasted tomato risotto recipe is ready in under 30 minutes and is made with ingredients you’ll likely already have in your cupboards at home! Plus, it’s super affordable coming in at less than £2.50 for the entire recipe!
Recipe Difficulty – Very Easy
Why this recipe works
Honestly, this will be one of the simplest and tastiest tomato risottos you’ve ever made! Not only is it perfect for a busy weeknight when time is limited, but it’s also a fantastic year-round recipe. Tomato season runs from May through to October, so I love to enjoy it over the summer with some garden fresh summer tomatoes. However, the warming creamy texture, and comforting flavours also make for a fantastic Autumn or winter dish, making it perfect to enjoy it all year long!
This restaurant-quality dish is filled with fantastic flavours that pop and will make this roasted tomato risotto one you can’t wait to have again! I was inspired to create this risotto recipe as my Creamy Vegan Mushroom and Sage Risotto, (another northern Italy inspired dish) was so popular! Both these risottos pair beautifully with my Crispy Smashed Brussels Sprouts and Gluten Free Focaccia as a side dish!
If you’re looking for more rice recipes then try my Vegetarian Paella.
Ingredients to make Easy One Pot Tomato Risotto
- Baby Tomatoes – are the hero ingredient in this recipe! I find that these small tomatoes pack the largest flavour punch! If you have any leftover then make my Red Pepper & Tomato Soup.
- Shallot – has a more mild and sweet flavour compared to an ordinary onion, which contrasts really well against the acidity of the tomatoes.
- Garlic Cloves – adding garlic offers a gentle spice and adds flavour.
- Sage – is a herb with a fabulous combination of earthy, minty, and citrusy flavours
- Tomato Puree – is key to a creamy consistency in this vegan tomato risotto. It also really adds depth to the flavours as well!
- Arborio Rice – has more starch than other rices, which is released when it cooks. Starchy rices lead to a creamier risotto and better texture.
- Vegetable Stock – is what will help to cook your rice. It adds more flavours than if you were to just use water.
See recipe card for full information on ingredients and quantities
- Tomatoes – While baby tomatoes are my favourite, other larger tomatoes will also work. I prefer fresh tomatoes to canned as I feel they bring a better tomato flavour.
- Arborio Rice – The best substitute for your risotto rice is carnaroli rice. While short-grain rice is more popular for a risotto rice substitute, long-grain rice will also work. The best type of rice is one with a higher starch content as it will add creaminess to your Cherry Tomato Risotto.
- Vegetable Stock – Vegetable broth is the best substitute here. If you do not adhere to a vegan diet, you could also use chicken stock or chicken broth.
- Shallot – The best substitute for shallot is yellow onion.
- Deluxe – Top your creamy risotto with vegan parmesan cheese and some fresh basil leaves to impress your friends and your taste-buds! For those of you not on a diary-free or vegan diet, mixing in some mascarpone to make a tomato and mascarpone risotto is a great way to add in creaminess and flavour! You could also serve this recipe with my Chickpea Flat Breads to really mop up every last drop of the creamy tomato sauce! If you are having friends or family over for dinner, you could also finish the meal with my Puff Pastry Apple Tart, an easy and simple dessert that will definitely impress!
- Spicy – if you wanted to add some spice to this creamy risotto recipe you could add some chilli flakes into the recipe whilst it cooked. You could also add some freshly chopped chilli’s on top at the end.
- Kid-friendly – this is a great recipe to get the children involved with. Squashing the tomatoes is a trivial thing that will bring great enjoyment! Plus, it’s simple recipe yet full of nutrients so an all round winner! If you are cooking with children they might also like to try my Vegan Mac and Cheese recipe or my Vegan Rocky Road recipe! Both are fun and simple recipes!
How to make Easy One Pot Tomato Risotto
Step 1: Firstly, finely dice the shallot and garlic.
Step 2: Next, heat a large non-stick pan with oil. Add in the whole tomatoes and fry for 2-3 minutes until they start to soften.
Step 3: Press down on the tomatoes with a fork to extract the juice.
Step 4: Add in the diced shallot, garlic, sage, tomato puree, and rice to the large saucepan. Fry together for another couple of minutes.
Step 5: Add the vegetable stock and reduce the heat after it reaches a gentle simmer. Cook for 20-25 minutes or until desired consistency has been reached. Once the rice has absorbed the liquid, sprinkle cracked black pepper over the top and serve.
Hint: Make sure to stir every 5 minutes or so during the last step to prevent the rice from sticking to the bottom of the pan
If you love tomato recipes then do check out my Roasted Tomato Soup.
You can store leftover risotto in an airtight container in the fridge for 2-3 days. Do not leave it at room temperature. To reheat it, return it to a sauce pan and add some more stock – about 1/4 cup for each cup of risotto. Bring it to a boil, ensure it is piping hot and then enjoy your leftover tomato risotto!
Many people choose to add a protein to their main course of risotto. If you are vegan, beans are a great option. You could mix them in or have them on the side. If you are not vegan, you can experiment with your favourite meats as a pairing.
You can use canned tomatoes, however the flavour will not be as strong. For great risotto, I recommend using fresh baby tomatoes.
Absolutely! I make my risotto with vegetables, spices, tomato puree, and stock and it is still creamy and delicious! In fact, I’d argue it is the best way to enjoy risotto!
Tomato risotto is healthy in the sense that it has a lot of healthy components to it. It is a heavy rice dish, which adds calories and carbohydrates. My recipe doesn’t have cheese or even a little butter, so it is a much healthier version.
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Easy One Pot Tomato Risotto
- Chopping Board
- large non stick frying pan
- Wooden spoon
- 270 g baby tomatoes
- 1 shallot
- 2 large garlic cloves
- 1 teaspoon sage
- 2 tablespoon tomato puree
- 210 g arborio rice (1 cup)
- 800 ml vegetable stock
- Firstly finely dice the shallot and garlic
- Then heat a large non stick pan with oil adding in the whole tomatoes and fry for 2-3 minutes until they start to soften
- Press down on the tomatoes with a fork to extract the juice before adding in the diced shallot, garlic, sage tomato puree and rice. Fry together for 2 minutes
- Add the stock and reduce the heat to a low simmer for 20-25 minutes or until desired consistency has been reached (make sure to stir every 5 minutes or so to prevent the rice from sticking)
- Finally, once the risotto rice has absorbed the liquid sprinkle over cracked pepper and serve
Please note that Nutrition information is a rough estimate