Easy One Pot Tomato Risotto

overhead shot of tomato risotto in large shallow frying pan on white surface.

4.82 from 16 votes

Easy to make, full of flavour and made in one pot! Baby tomatoes, sage and arborio rice simmered in stock until creamy. This Tomato Risotto is an absolute game changer!

Prep Time5

Cook Time25

Total Time30

Course: Dinner, Main Course

Cuisine: Italian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Author: James Wythe

Equipment

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

Metric - US Customary

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.

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: Cool quickly (within an hour), keep covered in the fridge and eat within 1 day. Reheat only once, in a pan with a splash of stock or water, until steaming hot all the way through.

To Freeze: I wouldn’t recommend freezing this recipe.

Tip 1: Adding the stock all at once is a great time hack when making a risotto.

Tip 2: A good quality stock cube makes all the difference. Use a low salt one if you are watching your salt.

Tip 3: Stir until all the liquid has been absorbed.

Nutrition