tomato risotto

Summer Tomato Risotto with juicy vine-ripened tomatoes, and infused with saffron, can be served as a vegetarian main or side dish, or topped off with smoky shrimp.

Summer Tomato Risotto with Saffron 

cherry tomatoes

olive oil

onion,

garlic, rough chopped

thyme (or 1 tablespoon fresh)

arborio rice rice

saffron

salt

pepper

smoked paprika

veggie stock or chicken stock, warmed

butter

parmesan

shrimp -raw, peeled, deveined (or sub a white fish)

cumin

garlic

BLISTER TOMATOES

In a large skillet, heat oil over medium-high heat. Add tomatoes (whole) and sear, stirring occasionally, until they burst and soften, about 7 minutes. Turn heat off. Chop if extra-large.

MAKE RISOTTO

At the same time, in a large heavy-bottomed pot or dutch oven, heat the olive oil over medium heat and add the onions. Saute until golden about 10-12 minutes. Add garlic and thyme, saute 2 more minutes until fragrant.

Add the rice, saute 1 minute, stirring.  Add 2 cups warm stock (enough to cover the rice), saffron and smoked paprika, stir and bring to a simmer. Simmer until most of the liquid is absorbed. Add 1 cup broth and the tomatoes and all their juices. Stir until all the liquid is absorbed. Continue adding broth 1 cup at a time, letting the rice absorb it slowly, stirring often over med-low heat, until the rice is plumped, slightly al dente, yet creamy, about 20-25 minutes. You may not need all 8 cups. ( I used 6 3/4).

Stir in the butter and parmesan. Season generously with salt, pepper, and optional chili flakes.  Taste, adjust salt. If bland, it probably needs more salt.

Serve

as a flavorful side or vegetarian main, garnishing with fresh parsley and lemon zest.

If adding the prawns, mix spices and salt in a bowl. Coat shrimp with the spices. Heat 2-3 tablespoons oil in a skillet (you may need to do this in batches) over medium-high heat, sear each side 2-3 minutes or until cooked through.  Top the risotto with the seared prawns.

Optional Seared Prawns:

Excellent! Make with Orzo pasta (didn't have the rice on hand) and cooked the same way - delicious.

This recipe looked amazing to me as soon as I saw it and I am glad to report that it did not disappoint. The spice combination paired wonderfully with the creamy richness of the risotto. Five stars all around. I will definitely be making this again very soon!

We've been vegan for less than a year and favorite recipes to make over and over that we love is our Holy Grail. This is a keeper. OMG we both went back for seconds. Next time I think we'll double the tomatoes as we didn't use enough. Finding, purchasing and using saffron for the first time was an adventure and we went for it. I don't think we used enough and we didn't crush it before adding but we'll be making this again soon...after we try your latest eggplant recipe. Sylvia, your Smoky Beans and Greens we make every week. You are our favorite chef.

We enjoyed this very much. Made one addition- I sliced the kernels off of 2 ears of fresh sweet corn and added them in when the garlic was added. Will definitely make this again soon.

This is a perfect summer dish and so delicious! Followed recipe (with shrimp) except for two minor modifications:
1) Wanted the finished dish to look as pretty as the top photo and knew the blistered tomatoes wouldn't remain whole after 20 minutes of stirring, so slow roasted extra tomatoes and added them at the last minute :-)
2) Added some corn as Lynda did. This really elevated the texture. 
Thank you, Sylvia, for another delicious and adaptable recipe - I plan to sear tofu with the same spices for the leftover risotto.

This was awesome! I used only 1T for the tomatoes but that was the main difference. The tomatoes we had (we live in CA) were just divine- tasted like we added sugar! The saffron was a nice flavor enhancer and we added two pinches of saffron salt that we had on hand. We left off the shrimp and used it as an entree. 

So glad we found this recipe!

OMG!  Total heaven  I did not have shrimp, so I used mahi mahi.  The seasoning for the fish is Amazing.  How does one give this 10 stars?

Yum! SO EASY and so delicious. I added yellow summer squash. I did the veggie version but added a little cumin since I left the protein out and that had cumin. So good! I could eat the whole batch myself! Paired with Javier San Pedro Tempranillo from TJ's :)

This recipe was so easy and the tomatoes were a fresh taste to my normal mushroom risotto!  Will definitely make this again!

Really, really lovely!! I used a pinch of imitation saffron powder and it was just lovely. Definitely recommend adding chilli flakes in when you stir through the parmesan cheese.

Oh my gosh, this is amazing. 
Made it with shrimp and I love it, my family loves it. 
Thank you for another great recipe .

Made it tonight with instant pot. 3 cups of rice, 4 cups of broth for 5 mins, nature release. Super yummy! Would definitely do it again!

This risotto is delicious and pretty easy!  Was my first time ever making risotto from scratch and it turned out so great!  I even left out the Parmesan - thought we had some but didn’t- and it was still super yummy!  We paired with steaks, then had leftover pulled pork with it the next day and both were great pairings.  We’ve been doing more and more meatless meals and this risotto could definitely be a stand alone entree!  All around winner for us!

This was excellent, a crowd pleaser, the flavors worked so well. I used garden fresh, sweet cherry tomatoes and followed the recipe exactly, including the shrimp. What I appreciate about your recipes is that each time I make one, I learn something new.  This time, I learned how to use smoky paprika and really tasted it. My husband and I enjoyed a crisp white wine with this risotto and enjoyed every moment of this meal! Thank you Sylvia.

Delicious!!! I have tomatoes coming out my ears &amp; I made this last night &amp; paired it with a simple green salad with tomatoes and cucumber, topped with some seeds &amp; a cilantro lime dressing.

Everyone loved it, especially my kids and a their friend. They all had 2nds. 

Thank you... amazing recipe for my vegetarian family!!!!

This was so freaking delicious!  My pickiest eaters told me this is now in their top 5 of favorite dinners.  Thank you for sharing your talent and helping our family expand their food horizons.

https://content.jwplatform.com/videos/1jn7bzGY.mp4

 Tomato Risotto 

One of my favorite risottos loaded with tomatoes, zucchini, cheese and basil - it feels like summer but you can make it any time of the year!!

Tomato Risotto

chicken stock (or vegetable stock)

Delallo San Marzano Tomatoes, crushed

shallots, diced

zucchini

garlic, roughly chopped

Arborio rice

dry white wine (anything but an oaky chardonnay)

Parmesan Cheese

Mascarpone Cheese

kosher salt and tons of freshly cracked black pepper

basil

In a medium saucepan, combine the stock and tomatoes and heat over low heat until just warmed through. 

Heat the olive oil in a large skillet over medium high heat. Add the shallot and sauté until translucent. Add the zucchini and garlic and cook until softened. Add the Arborio rice to the skillet, making sure to stir it around in the olive oil so that each granule is coated with it, and toast it for about 90 seconds

Add the white wine and stir the rice until all the wine has been absorbed and then start adding the stock mixture 1/2 cup at a time, making sure not to add more until the previous addition has been absorbed

Once the rice is just tender, add the cheese and combine. Remove from heat and season with salt and pepper. Serve with basil and cheese on top. 

The vegetarian version of this his recipe was delicious. I used mozzarella cheese instead of parmesan; it was what I had on hand. I used sushi rice because it was the shortest grain rice I had, and it turned out phenomenal! I added portobello mushrooms for a little protein. The blistered tomatoes were the real star of the risotto, however. They paired so well with the lemon zest and basil. Thank you for this recipe, I will be making this again from now on! Very affordable ingredients and easy to make.

We made this last night. Another Feasting at Home winner! Bursting with flavour as usual. We just LOVE all of your recipes. We added spot prawns (which I will season with more Italian flavours next time) and basil.  Thanks so much Sylvia

Risotto is delicious but the shrimp spice mixture is overpowering, maybe the proportions are too much?

We made this last night just as described in the recipe including adding the prawns. It was exceptionally good, arguably the best risotto we've ever had. We did sub purple onions for the yellow and we used homemade vegetable stock that was pretty concentrated but very flavorful. The blistered tomatoes made the dish, combined with the saffron they enhanced the subtle flavors in way that held our taste buds captive. Fantastic.

Great recipe! I also used half a cup of white wine instead of some broth. I also added spinach and mushrooms, great, easy, filling dish!

Thank you for the wonderful recipe!
I skipped the cheese but followed everything else to the dot.
It was worth the time to cook. The kids loved the new dish. It turned out very tasty and rich in flavor: a success! 
We will definitely cook this one again.

Amazing recipe! This had to be the best risotto I have made to date! So easy to make and quite a cheap one too (minus the fish). I just had this as a vegetarian main which turned out great. The blistered tomatoes really make this dish. Will definitely be saving to make again.

I used this recipe for my first attempt at risotto and it went great! I recommend this recipe to anyone looking for a new family favorite!

A simple recipe video for Tomato Risotto highlighting juicy, sweet, vine-ripened tomatoes, and infused with saffron. Serve this as a vegetarian main, seasonal side dish, or top it off with smoky, pan-seared shrimp. Vegetarian-adaptable!

The easiest way to make creamy risotto. This is one of our favorite easy Instant Pot recipes for weeknight dinners.

20+ Easy Instant Pot Recipes

onion (finely chopped)

stock

Tomato Passata

cherry tomatoes (halved)

tbsp butter

Parmesan / Pecorino

basil (roughly chopped)

salt and pepper (to taste)

Set the Instant Pot to the saute function. Add a few tablespoons of olive oil then add the onion and garlic.

Cook for a few minutes until fragrant. Add the rice, passata, cherry tomatoes and stock. Season with a generous pinch of salt and pepper.

Close the Instant Pot and set to the Pressure Cook function.

Set the timer to 6 minutes then allow to come to pressure and cook. Once finished, quick release the pressure. 

Stir in the butter, Parmesan and basil then season to taste. If the risotto is very thick, you can add a little stock to loosen. Serve with extra basil and cheese.

Heat a few teaspoons of oil in a large, deep pan. Add the onion and garlic and cook until fragrant.

Add the Arborio rice and stir to combine with the onions.

Add the tomatoes and Passata and stir in. Ladle in the stock, a little at a time, stirring and allowing to cook and absorb before adding in the rest. Continue doing this until the rice is creamy and cooked through.

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Summer Tomato Risotto with Saffron

Summer Tomato Risotto with Saffron

Tomato Risotto

Summer Tomato Risotto with Saffron

20+ Easy Instant Pot Recipes

Top 5 tomato risotto recipes from across the web

The most viewed tomato risotto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Summer Tomato Risotto with Saffron

Summer Tomato Risotto with Saffron

Tomato Risotto

Summer Tomato Risotto with Saffron

20+ Easy Instant Pot Recipes

The most viewed tomato risotto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine