Creamy Tomato Risotto is a simple Italian classic made with Carnaroli rice, tomato passata and sweet, ripe cherry tomatoes.

A splash of full-bodied red wine gives the risotto extra depth, while freshly grated Parmigiano, mozzarella or scamorza and cold butter make it creamy and glossy. Fresh basil brings everything together with its unmistakable Mediterranean flavour.

Comforting, full of flavour and surprisingly easy to make — a creamy tomato risotto perfect for a relaxed family meal or a cosy dinner.

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 stock hot

Pour the vegetable stock into a saucepan and keep it hot over low heat throughout the cooking process. Adding hot stock helps the rice cook evenly without interrupting the cooking temperature.

2. Soften the onion and toast the rice

Heat the extra virgin olive oil in a large, heavy-based saucepan over medium-low heat.

Add the finely sliced red onion and cook gently for 8–10 minutes, until soft and fragrant but not browned.

Add the Carnaroli rice and toast for 2–3 minutes, stirring continuously. The grains should become slightly translucent around the edges.

3. Add the wine and tomatoes

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

Add the halved cherry tomatoes and cook for a minute or two, allowing them to soften slightly.

Stir in the tomato passata and mix well.

4. Cook the risotto

Add one ladleful of hot vegetable stock and stir gently.

Continue adding the stock one ladle at a time, waiting until most of the liquid has been absorbed before adding the next. Stir regularly, but there’s no need to stir constantly.

After about 18–20 minutes, the rice should be creamy but still al dente.

Taste and adjust the seasoning.

5. Mantecatura: the secret to creamy risotto

Remove from the heat and add Parmigiano, diced mozzarella or scamorza, cold butter and basil. Stir vigorously until melted and creamy.

This final Italian step, called mantecatura, is what gives risotto its signature smooth and glossy texture.

 

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