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Fresh Tomato Risotto

Claire Wright

Tomato  icon
In season now

Serves: 4

Prep time: 5 mins

Cook time: 40 mins


6 tomatoes

1 litre chicken or vegetable stock

2 tbsp olive oil (or your preferred oil)

1 onion, finely sliced

3 garlic cloves, minced, optional

200g risotto (arborio) rice Optional grated Parmesan/hard cheese, to serve

Veg Portions / Serving: 1


Kitchen Ninja

A simple fresh tomato risotto recipe that is slow but simple to make. Perfect for a weekend dinner, and one the whole family will rave about.


Blitz the tomatoes in a food processor until smooth, then pour into a saucepan with the stock and bring to the boil and keep it simmering gently while you make the risotto.

Heat the olive oil in a large frying pan and gently fry the sliced onion over a low-medium heat until translucent, about 5 mins.

Add the garlic to the pan if using, and cook for 1 more minute, then add the risotto rice and allow to cook for 2 mins, then add a ladleful of the tomato-stock mixture. Allow the rice to totally absorb the stock, stirring frequently, before adding another ladleful of stock. Repeat until all the tomato and stock mixture has been used up (usually takes about 30 minutes). Season the risotto to taste with salt and pepper.

For extra creaminess and flavour, stir through a heaped tablespoon of butter and a handful of Parmesan or other grated hard cheese before serving.

Claire Wright

Communications Manager: After leaving Exeter University with a degree in English Literature, Claire worked in various fields ranging from youth work and charities to publishing, before starting up a food-focused website when her first child was born. After being asked to project manage the publication of Veg Power's Crowdfunder book, Claire came on board as a fully-fledged team member in 2018 to take on the role of Communications Manager, looking after Veg Power's website and social media platforms.

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