Tomato Risotto

Simple and Delicious Risotto Dish
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Main Course
Cuisine: European
Keyword: Dairy Free, Gluten Free, Main Course
Servings: 2 Servings
Calories: 308kcal


  • 150 grams Cherry Tomatoes
  • 3 tsp Olive Oil
  • 1 Onion (Chopped)
  • 1 Clove Garlic (Sliced)
  • tsp Cinnamon
  • 90 g Risotto Rice (for example – Arborio)
  • 120 ml Dry White Wine (Optional)
  • 1 Large Basil Sprig
  • 3 Large Tomatoes (Diced)
  • 720 ml Vegetable Stock


  • Heat 2 tsp. oil in a large pan over medium heat, add the cherry tomatoes and fry them until they turn golden and start cracking for about 5-7 minutes. Once cooked, remove from the pan and set aside.
  • In the same pan, heat another 1 tsp. of oil and add onions, garlic, and cinnamon. Fry for 1-2 minutes and then add the rice, mixing well until combined. Next, add the basil sprig and white wine.
  • When the wine evaporates, add the chopped tomatoes, season with salt, and simmer on medium heat for 5-8 minutes – after this pour in the first portion of the stock. Keep adding the stock as needed, stirring frequently. This process will take about 15-18 minutes. The risotto is ready when the rice is slightly al dente.
  • Once prepared, add the cherry tomatoes back to the prepared risotto, season with salt and pepper, and serve immediately.



Calories: 308kcal | Carbohydrates: 57g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1464mg | Potassium: 764mg | Fiber: 5g | Sugar: 13g | Vitamin A: 2672IU | Vitamin C: 47mg | Calcium: 50mg | Iron: 3mg