Introduction

Oh, friends, does anything say “cozy evening” quite like a warm, comforting bowl of risotto? For me, it’s a taste of home, a hug in a bowl. And this Creamy Tomato Risotto? It’s a weeknight miracle. It’s the kind of dish that feels so special and elegant, but I promise you, it’s surprisingly simple to whip up. Get ready to impress yourself (and anyone lucky enough to share it with you!) with this vibrant, flavorful Italian classic.

Why You’ll Love This Recipe

Fast: Ready in about 30-35 minutes from start to finish! Perfect for those busy evenings.
Easy: Don’t be intimidated by risotto! This recipe breaks it down into simple, achievable steps.
Giftable: Imagine delivering a warm container of this to a friend who’s feeling under the weather or just needs a pick-me-up. They’ll be so grateful!
Crowd-Pleasing: The creamy texture and rich tomato flavor are universally loved. It’s a guaranteed hit for family dinners or casual gatherings.

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need for this delightful Creamy Tomato Risotto:

1 ½ cups Arborio rice: This is key! Arborio rice has a high starch content, which is what gives risotto its signature creamy texture.
4 cups chicken broth: Warm it up before you start; it helps the rice cook evenly and absorb the liquid better. You can use vegetable broth too if you prefer!
½ cup tomato sauce: This is where the lovely tomato flavor comes from. Use your favorite good-quality jarred sauce for ease.
¼ cup white wine: Don’t skip this! It adds a wonderful depth of flavor and acidity. If you don’t use alcohol, you can substitute with a little extra broth or a splash of lemon juice mixed with broth.
1 onion, finely chopped: A little bit of onion magic to build our flavor base.
2 garlic cloves, minced: Because what’s better than the smell of garlic sautéing?
1 tbsp olive oil: Just enough to get things started.
½ cup grated Parmesan cheese: For that salty, nutty, cheesy goodness that makes risotto truly sing.
Salt and pepper to taste: Always season to perfection at the end!

How to Make It

Alright, let’s get cooking! Grab your favorite apron and let’s make some magic.

Sauté the Aromatics: Grab a large, heavy-bottomed pan or Dutch oven. Pour in your olive oil and let it heat up over medium heat. Add your finely chopped onion and cook, stirring occasionally, until it’s nice and soft and a little translucent. This usually takes about 5 minutes.
Garlic Goodness: Now, toss in your minced garlic. Stir it around for just about 1 minute until it’s wonderfully fragrant. Be careful not to burn it!
Toast the Rice: Time for the star of the show – the Arborio rice! Add it right into the pan with the onions and garlic. Stir it around for about 1-2 minutes. You want to toast each grain of rice, coating it in that lovely oil. This little step helps the rice maintain its shape and absorb liquid beautifully.
Wine Time: Pour in that white wine. Stir it gently until the rice has absorbed all of it. You’ll notice the aroma change – it’s so inviting!
Tomato Swirl: Add in your tomato sauce and give it a good stir to combine everything. The mixture will turn a beautiful rosy color!
Broth Magic, Ladle by Ladle: This is the heart of risotto-making! Start adding your warm chicken broth, just one ladleful at a time. Stir constantly, gently, until the liquid is almost completely absorbed by the rice before you add the next ladleful. Keep going with this process, stirring and adding broth, until the rice is tender but still has a slight bite (that’s al dente!), and the whole dish is wonderfully creamy. This usually takes about 18-20 minutes. I find that a little patience here really pays off in creamy, delicious results!
Cheesy Finish: Once your risotto is perfectly cooked and creamy, take it off the heat. Stir in your grated Parmesan cheese. It will melt into the risotto, making it even more luscious.
Season and Serve: Taste your risotto and season it with salt and pepper as needed. Remember, Parmesan is salty, so you might not need much! Serve it up immediately in warm bowls. Risotto is best enjoyed the moment it’s ready!

Substitutions & Additions

This recipe is a fantastic base, but feel free to make it your own! Here are some ideas:

For a Vegan Twist: Use vegetable broth and nutritional yeast instead of Parmesan cheese for a cheesy flavor.
Veggie Boost: Sauté some finely chopped bell peppers, mushrooms, or zucchini along with the onions for extra flavor and nutrients.
Herbal Notes: Stir in some fresh basil or parsley at the very end for a burst of freshness. A pinch of dried oregano or thyme can also be lovely.
Spice It Up: Add a pinch of red pepper flakes with the garlic for a little kick.
A Dollop of Cream: For an even richer risotto, stir in a tablespoon or two of heavy cream at the very end with the Parmesan.

Tips for Success

A few little tricks up my sleeve to ensure your risotto is always a triumph:

Warm Broth is Key: Seriously, don’t skip warming your broth. It helps the rice cook evenly and keeps the cooking temperature consistent.
Stir, Stir, Stir: Constant, gentle stirring is crucial for releasing the starch from the Arborio rice, which is what gives risotto its creamy texture.
Don’t Rush the Broth: Adding the broth one ladleful at a time and waiting for it to absorb ensures you don’t end up with mushy rice. Patience is a virtue here!
Prep Ahead: You can chop your onion and mince your garlic a day in advance and store them in airtight containers in the fridge. You can also warm your broth ahead of time and keep it warm on the stove.
Taste as You Go: Especially when seasoning. You want it to be just right!

How to Store It

While risotto is absolutely best enjoyed fresh, sometimes life happens! If you have leftovers:

Let the risotto cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 2 days. When reheating, add a splash of broth or water and gently warm it over low heat on the stovetop, stirring frequently. It won’t have quite the same creamy texture as when freshly made, but it will still be delicious!

FAQs

Got questions? I’ve got answers!

Q: Can I use short-grain rice instead of Arborio?
A: While Arborio rice is ideal for its starch content, if you’re in a pinch, a medium-grain rice like Carnaroli or Vialone Nano would also work well. Regular long-grain rice won’t give you the creamy texture.

Q: My risotto seems a little too thick. What should I do?
A: No worries! Just stir in another ladleful of warm broth, or even a splash of hot water, until it reaches your desired consistency. Keep stirring gently until it’s smooth and creamy.

Q: Can I make this ahead of time for a party?
A: Risotto is best made fresh. The texture can change when stored and reheated. It’s best to make it right before serving for the ultimate creamy experience!

Creamy Tomato Risotto

A vibrant, flavorful, and surprisingly simple Italian classic that's perfect for a cozy weeknight meal or impressing guests.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Servings 4

Equipment

Large, heavy-bottomed pan or Dutch oven
ladle
Airtight containers For storing leftovers

Ingredients

Main ingredients

1.5 cups Arborio rice This is key! Arborio rice has a high starch content, which is what gives risotto its signature creamy texture.
4 cups chicken broth Warm it up before you start; it helps the rice cook evenly and absorb the liquid better. You can use vegetable broth too if you prefer!
0.5 cup tomato sauce This is where the lovely tomato flavor comes from. Use your favorite good-quality jarred sauce for ease.
0.25 cup white wine Don't skip this! It adds a wonderful depth of flavor and acidity. If you don't use alcohol, you can substitute with a little extra broth or a splash of lemon juice mixed with broth.
1 onion finely chopped. A little bit of onion magic to build our flavor base.
2 garlic cloves minced. Because what’s better than the smell of garlic sautéing?
1 tbsp olive oil Just enough to get things started.
0.5 cup grated Parmesan cheese For that salty, nutty, cheesy goodness that makes risotto truly sing.
Salt and pepper to taste. Always season to perfection at the end!

Instructions

Sauté the Aromatics: Grab a large, heavy-bottomed pan or Dutch oven. Pour in your olive oil and let it heat up over medium heat. Add your finely chopped onion and cook, stirring occasionally, until it’s nice and soft and a little translucent. This usually takes about 5 minutes.
Garlic Goodness: Now, toss in your minced garlic. Stir it around for just about 1 minute until it’s wonderfully fragrant. Be careful not to burn it!
Toast the Rice: Time for the star of the show – the Arborio rice! Add it right into the pan with the onions and garlic. Stir it around for about 1-2 minutes. You want to toast each grain of rice, coating it in that lovely oil. This little step helps the rice maintain its shape and absorb liquid beautifully.
Wine Time: Pour in that white wine. Stir it gently until the rice has absorbed all of it. You’ll notice the aroma change – it’s so inviting!
Tomato Swirl: Add in your tomato sauce and give it a good stir to combine everything. The mixture will turn a beautiful rosy color!
Broth Magic, Ladle by Ladle: This is the heart of risotto-making! Start adding your warm chicken broth, just one ladleful at a time. Stir constantly, gently, until the liquid is almost completely absorbed by the rice before you add the next ladleful. Keep going with this process, stirring and adding broth, until the rice is tender but still has a slight bite (that's al dente!), and the whole dish is wonderfully creamy. This usually takes about 18-20 minutes. I find that a little patience here really pays off in creamy, delicious results!
Cheesy Finish: Once your risotto is perfectly cooked and creamy, take it off the heat. Stir in your grated Parmesan cheese. It will melt into the risotto, making it even more luscious.
Season and Serve: Taste your risotto and season it with salt and pepper as needed. Remember, Parmesan is salty, so you might not need much! Serve it up immediately in warm bowls. Risotto is best enjoyed the moment it's ready!

Notes

While risotto is absolutely best enjoyed fresh, sometimes life happens! If you have leftovers: Let the risotto cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 2 days. When reheating, add a splash of broth or water and gently warm it over low heat on the stovetop, stirring frequently. It won't have quite the same creamy texture as when freshly made, but it will still be delicious!