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Excited to introduce this Easy One Pot Tomato Risotto! This creamy tomato risotto is ready in 30 minutes and is made with ingredients you’ll likely already have at home: baby tomatoes, a shallot, garlic, sage, tomato puree, arborio rice and stock. All the stock goes in at once, so there is no standing over the pan! For a heartier autumn risotto, try my Chicken and Mushroom Risotto.
Easy One Pot Tomato Risotto at a Glance
James's tipAdd all the stock in one go and give it a stir every 5 minutes so the rice does not catch. If the tomatoes will not break down, blitz them briefly and return them to the pan.
Key ingredients
- Baby tomatoes
- Arborio rice
- Sage
- Vegetable stock
Why you'll love it
- About 341 kcal a portion
- All the stock goes in at once
- Ready in 30 minutes
Quick summary
This tomato risotto fries baby tomatoes until soft, squashes them, then adds shallot, garlic, sage, tomato puree and arborio rice. All the stock goes in at once and it simmers for 20 to 25 minutes until creamy. It serves 3 and is about 341 kcal a portion.
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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 tomato risotto one you can’t wait to have again! I was inspired to create it because my Vegan Mushroom Risotto (another northern Italy inspired dish) was so popular! Both risottos pair beautifully with my Smashed Brussels Sprouts and Easy Gluten Free Focaccia as a side.
If you’re looking for more rice recipes then try my Vegetarian Paella or Salmon Risotto.
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 Easy Red Pepper and 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 earthy, slightly minty flavour. I use 1 tsp dried sage.
- Tomato Puree: is key to a creamy consistency in this 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: cooks the rice and adds lots of flavour. I use boiling water with a stock cube or stock pot, but cold stock works fine too; it just takes a little longer to come to a simmer.
See recipe card for full information on ingredients and quantities
Substitutions
- Tomatoes: While baby tomatoes are my favourite, other larger tomatoes will also work. I prefer fresh tomatoes to tinned as they bring a better tomato flavour.
- Arborio Rice: The best substitute is carnaroli rice. Other short grain rice works too. Long grain rice will cook, but it will not go as creamy, because the starch is what makes a risotto creamy.
- Vegetable Stock: Chicken stock works well too. Use a low salt stock if you are watching your salt.
- Shallot: The best substitute for a shallot is half a small white onion.
Variations
- Deluxe: Top your risotto with grated parmesan (or a dairy free alternative) and some fresh basil leaves. For extra creaminess, stir through a spoon of mascarpone or cashew cream and a handful of spinach at the end. You could also serve it with my Easy Socca Recipe to mop up every last drop.
- Spicy: add some chilli flakes with the rice, or some freshly chopped chilli on top at the end.
- Kid-friendly: this is a great recipe to get the children involved with. Squashing the tomatoes is great fun! If you are cooking with children they might also like my Vegan Mac and Cheese.
How to make Easy One Pot Tomato Risotto
Step 1: Firstly, finely dice the shallot and garlic.
Step 2: Next, heat 1 tbsp olive oil in a large non stick pan. Add in the whole tomatoes and fry for 2 to 3 minutes until they start to soften.
Step 3: Press down on the tomatoes with a fork to release the juice. If they will not break, lift them out and blitz them briefly in a mini chopper, then return them to the pan.
Step 4: Add the diced shallot, garlic, sage, tomato puree and rice to the pan. Fry together for another 2 minutes.
Step 5: Add the vegetable stock and reduce the heat after it reaches a gentle simmer. Cook for 20 to 25 minutes, until the rice is tender and creamy. Once the rice has absorbed the liquid, sprinkle cracked black pepper over the top and serve.
Hint: Stir every 5 minutes or so during the last step to stop the rice sticking to the bottom of the pan. There is no need to peel the tomatoes, but you can if you prefer fewer bits of skin.
Love this squashed tomato trick? I use it in my Cherry Tomato Pasta Sauce too.
Leftovers
Cooked rice needs care. Cool leftover risotto quickly (within an hour), keep it covered in the fridge and eat it within 1 day. Reheat it only once, in a pan with a splash of stock or water, until steaming hot all the way through. I would not freeze it. If you want something to batch cook and freeze, my Roasted Tomato Soup is perfect.
Recipe FAQs
A crisp green salad, garlic bread or roasted greens. For more protein, stir through beans, or serve it with my Garlic Prawns. You can also stir in cooked chicken at the end and heat it until steaming hot.
You can, but the flavour will not be as fresh. For the best risotto, I recommend fresh baby tomatoes.
Absolutely! I make mine with tomatoes, sage, tomato puree and stock, and it is still creamy and delicious. The starch from the arborio rice does the work.
No, I never peel them. Baby tomatoes have thin skins that soften in the pan. If you prefer no bits of skin, you can peel them first or blitz the tomatoes briefly before adding the rice.
A pressure cooker or Instant Pot works well: fry everything first, add the stock and cook on high pressure for about 11 to 12 minutes. I would not use a slow cooker, as the rice goes soft before it turns creamy.
I would not recommend it. The rice goes soft and grainy once thawed. It is quick enough to make fresh, and leftovers keep in the fridge for 1 day.
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Easy One Pot Tomato Risotto
Ingredients
- 1 tbsp olive oil
- 270 g baby tomatoes
- 1 shallot
- 2 large garlic cloves
- 1 tsp sage
- 2 tbsp tomato puree
- 210 g arborio rice, (1 cup)
- 800 ml vegetable stock
Instructions
- Firstly, finely dice the shallot and garlic.
- Heat the olive oil in a large non stick pan, add the whole tomatoes and fry for 2 to 3 minutes until they start to soften.
- Press down on the tomatoes with a fork to release the juice (if they will not break, blitz them briefly in a mini chopper), then add the diced shallot, garlic, sage, tomato puree and rice. Fry together for 2 minutes.
- Add the stock, bring to a gentle simmer, then turn the heat down and cook for 20 to 25 minutes, until the rice is tender and creamy. Stir every 5 minutes or so to stop the rice sticking.
- Once the rice has absorbed the liquid, sprinkle over cracked black pepper and serve.
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Notes
Nutrition
Who’d have thought a tomato risotto could taste so delicious. Two days later, we’re still raving about it!! Seriously good and so easy. I made it in the instant pot – 11 minutes and dinner sorted. Stirred through some cashew cream, nooch and spinach at the end – divine. Thanks for this fabulous, restaurant-quality recipe. Absolutely recommended.
Thank you Christine 🙂 glad you all enjoyed it!
I love this recipe -thank you. Hardly any washing up! What’s not to like!!!
Thanks Pam!
Fantastic risotto
So much easier adding all the stock in.
Added marmite with truffle as well
Thank you Donna 🙂
Never attempted a risotto before. This recipe and method were a pleasure to follow, and thoroughly enjoyed by all. The only thing we had to do differently was to take the tomatoes out the pan and run them through a mini-chopper, because I couldn’t get them to break in the pan without risk of explosion!!! Thank you so much for sharing this recipe 🙂
Thank you Lucy 🙂
Would I be able to use this recipe in the slow cooker?
TIA
Hmm good question, not one I have tested (never made a risotto in a slow cooker before) I will give it a try!
I’ve never made risotto before but made this tonight and it was amazing, I honestly would be happy to have this in a restaurant. I added some chilli flakes and a bit of crusty bread. I think the only thing I’ll change next time is to use low salt stock.
Yay 🙂 thank you Alice!
can you freeze this ?
I wouldn’t to be honest 🙁
Can i add some chicken and put it in the oven?
Hi Loe,
You could definitely add chicken to this recipe but unsure on times for cooking in the oven as I haven’t tested it unfortunately
What a fantastic way to make a simple risotto interesting! It was utterly delicious, so simple to make and a firm favourite in our household already!
A really delicious risotto without the fuss! Never made a Tomato Risotto before but this was really tasty.