Cheesy Tomato Risotto Recipe

This Italian Cheesy Tomato Risotto combines smooth tomato passata with a bunch of ripe cherry tomatoes for extra freshness and sweetness. A splash of full-bodied red wine adds depth, while Parmigiano and melting cheese create a rich, creamy texture with a delicate stretch. Finished with fresh basil, this easy risotto delivers authentic Italian comfort food.

Serves: 4 | Preparation time: 15 mins | Cooking time: 25 mins

300 g (1½ cups) Carnaroli rice
1 litre (4¼ cups) hot vegetable stock/broth
300 ml (1¼ cups) tomato passata
A bunch of ripe cherry tomatoes, halved
½ red onion, very thinly sliced
3 tbsp extra virgin olive oil
½ glass (about 120 ml / ½ cup) full-bodied red wine
60 g (about ¾ cup) freshly grated Parmigiano cheese
60 g (2 oz) mozzarella or scamorza cheese, diced
20 g (1½ tbsp) cold unsalted butter
3–4 fresh basil leaves, plus extra for garnish
Salt, to taste

Method

1. Keep the vegetable stock hot over low heat throughout the cooking process.

Tip: Hot stock helps the rice cook evenly and contributes to a creamier final texture.

2. Heat 2 tablespoons of olive oil in a large heavy-bottomed saucepan or pot. Add the thinly sliced red onion. Cook gently for 8–10 minutes until soft and fragrant.

Tip: A deep, heavy-based pot retains heat more consistently, which is ideal for cooking risotto.

3. Add the Carnaroli rice and toast it for 2–3 minutes, stirring continuously, until the grains become slightly translucent.

Tip: Toasting the rice helps it maintain its structure while releasing starch gradually during cooking.

4. Pour in the red wine and stir until it has almost completely evaporated.

5. Add the cherry tomatoes, cook 1–2 minutes until they begin to soften. Stir in the tomato passata until fully combined.

6. Add a ladle of hot stock and stir gently. Continue adding stock one ladle at a time, allowing the liquid to be mostly absorbed before adding more. Cook for about 18–20 minutes, stirring regularly.

Tip: Frequent stirring helps the rice to release its starches, creating a naturally creamy risotto.

7. Once the rice is cooked al dente, remove the pan from the heat. Add Parmigiano, diced mozzarella or scamorza, cold butter, and basil leaves.

8. Stir vigorously until the cheeses have melted and the risotto becomes glossy, creamy, and lightly stringy.

Tip: Adding the cheese off the heat helps achieve a silky texture without becoming heavy or rubbery.

9. Taste and season with salt as needed. Serve immediately, garnished with fresh basil leaves.

Tip: Risotto is at its best when served straight away, while it’s still beautifully creamy and flowing.