Risotto is a classic Italian rice dish, loved for its rich, savoury flavour and wonderfully creamy texture. Despite its luxurious consistency, traditional risotto does not usually rely on cream — its silkiness comes from the rice itself. The dish is typically made with short or medium-grain Italian varieties, such as Arborio, Carnaroli or Vialone Nano, which are particularly well suited to absorbing stock while releasing enough starch to create that signature velvety finish.
A Simple Ingredient for Extra Creaminess
There is almost no limit to the ways risotto can be prepared. Popular versions include earthy mushroom risotto, delicate seafood varieties, sweet and savoury pumpkin risotto, and combinations of peas and Parmesan. However, one recipe features tomatoes and comes from Romina Callwitz, an author and recipe developer.
This creamy tomato risotto is a delicious and easy-to-make dish serving four people. The cherry tomatoes in the recipe give the dish a creamy and tangy flavour, making the meal ideal for a cosy night in. This dish has a preparation time of 10 minutes and a cooking time of 35 minutes.
How to Make Creamy Tomato Risotto
Ingredients:
- One tablespoon olive oil
- One brown onion, diced
- Two cloves garlic, minced
- 200g Carnaroli risotto rice
- 120ml dry white wine
- 750ml vegetable broth
- One tin of cherry tomatoes
- 120ml full-fat coconut milk
- 40g nutritional yeast
- Salt and pepper to taste
- Freshly grated mozzarella for serving
- Fresh basil or parsley, chopped (for garnish)
Method:
Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and sauté until the onion is translucent, about five minutes. Add the risotto rice and cook, stirring constantly, for two minutes. Pour in the white wine and cook until the liquid has been absorbed.
Add the vegetable broth, one third at a time, stirring frequently and allowing each third to be absorbed before adding the next. Add the tinned cherry tomatoes, coconut milk, nutritional yeast, salt, and pepper. Stir to combine. Cook for an additional five to 10 minutes, stirring occasionally, until the rice is cooked through and the risotto is creamy.
Remove from the heat and serve the risotto garnished with freshly grated mozzarella and fresh basil or parsley.
