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–+ servings
overhead shot of tomato risotto in large shallow frying pan on white surface.
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4.80 from 15 votes

Easy One Pot Tomato Risotto

Easy to make, full of flavour, made in one pot and under 85p per portion! This Tomato Risotto is an absolute game changer!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dinner, Main Course
Cuisine: Italian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 3
Author: James Wythe
Cost: £2.50

Equipment

  • Chopping Board
  • Knife
  • large non stick frying pan
  • Wooden spoon

Ingredients

  • 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
  • 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

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: 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! 
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 in this risotto.
Tip 3: Stir until all the liquid has been absorbed.

Nutrition

Calories: 298kcal | Carbohydrates: 62g | Protein: 6g | Fat: 1g | Saturated Fat: 0.5g | Fiber: 4g | Sugar: 6g