Tomato Risotto (Risotto al Pomodoro)

This easy and classic tomato risotto is one of my favourite ways to enjoy sweet, juicy vine-ripened tomatoes while they are still in season. Here they are blistered on a grill plate which intensifies their flavour and brings out their rich sweet juices before they are added to the risotto. Which is served topped with grilled zucchini goats cheese parcels — adding a little bit of luxury to your meal with this simple recipe.

I enjoy this risotto as a meatless main dish, but it also makes a great side dish for just about anything you want to grill on the side. Whether it be prawns, a fish filet or other protein of choice.

Ingredient Tips For The Perfect Tomato Risotto

Choosing the right ingredients is the secret to a risotto that’s rich, creamy, and full of flavour. Here are a few things to keep in mind when shopping and prepping:

• Tomatoes: Fresh, ripe tomatoes are key. In summer, look for vine tomatoes like cherry or mini Roma. A colourful mix is always a bonus.
• Stock: Chicken stock gives depth and savouriness, but a good vegetable stock makes this a delicious vegetarian dish. For vegetarians, use a vegetarian hard cheese instead of Parmesan.
• Wine: A dry white wine you’d enjoy drinking (Riesling works beautifully). Cooking without wine? Replace with more stock and a squeeze of lemon for acidity.
• Rice: Always choose proper risotto rice. Arborio gives a gentle bite, while Carnaroli makes for a creamier texture.
• Spices & Herbs: A touch of cayenne and sweet paprika adds warmth, while fresh thyme and basil brighten everything up.
• Butter & Parmesan: Added at the very end for gloss and flavour.
• Onion & Garlic: Slowly cooked onion builds natural sweetness; garlic deepens the flavour.
• Olive Oil: Use extra virgin olive oil, preferably a heat-stable one for cooking.
• Pine Nuts: Toasted until golden for a nutty crunch that balances the creamy risotto.

How To Make Tomato Risotto

Making risotto might feel intimidating, but it’s easier than you think. Here’s the process in a nutshell so you know what to expect before diving into the full recipe card:

1. Build The Base: Gently soften onion in olive oil, then stir in garlic and thyme. Add the rice, season with cayenne and paprika, and cook until lightly glossy.
2. Stir And Create Creaminess: Deglaze with white wine, then add hot stock one ladle at a time, stirring until absorbed before the next addition. This step is what makes risotto creamy instead of mushy.
3. Blister The Tomatoes: While the rice cooks, heat a little oil in a grill pan or on a grill plate. Cook the tomatoes until their skins blister and split. Stir any pan juices back into the risotto for extra flavour.
4. Finish And Serve: Stir butter and Parmesan into the rice, fold in the tomatoes, adjust the seasoning, and serve with basil and pine nuts.

Optional: Grill zucchini parcels stuffed with goat’s cheese in the grill pan or on the ridged side of a grill plate until golden and soft inside, then place them on top of the risotto for a special finishing touch.

Benefits of using a grill plate

If you are using a grill plate that sits on your induction cooktop you can create different zones with your griddle, from hot to warm. This will allow you to cook at more precise temperatures and keep your food warm while other items may still be cooking. This is exactly what I did when blistering the tomatoes, while the risotto continued to cook. And once I was ready to grill the zucchini parcels I was able to heat up the grill side of the plate. Its precise heat controls led to a great – and delicious – ending.

How To Serve Tomato Risotto

Tomato risotto is one of those dishes that fits any occasion. Serve it as a vegetarian main with basil, Parmesan, pine nuts, and a simple green salad for an elegant weeknight meal. Or make it part of a bigger spread — it’s wonderful alongside grilled prawns, delicate fish fillets like cod or salmon, juicy chicken breast, or even a perfectly cooked steak. For a fully vegetarian menu, try pairing it with charred asparagus, aubergine, peppers, or zucchini.

Other risotto recipes you might like:

• Spinach Risotto with Fresh Herbs
• Leek Risotto with fried Jerusalem artichokes
• Butternut Squash Risotto
• Lemon-Infused Fennel Risotto with Cherry Tomatoes
• Risotto Primavera (Spring Vegetable Risotto)

5 from 1 vote

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Tomato Risotto with Fresh Tomatoes & Zucchini Goat Cheese Parcels

A flavourful tomato risotto with vine-ripened cherry tomatoes blistered on a grill plate. Served with grilled stuffed zucchini parcels for a decant meal. It’s hearty enough for a vegetarian main, or can also be served a flavorful side dish to grilled fish and meats. Serves 4 as a main, or 8 as a side dish.

Course Main Dish, Side

Category Italian, Mediterannean

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 4

Calories 465 kcal

Autor Elle

Ingredients

For the risotto:

• 2 tablespoons olive oil
• 2 small yellow onions, finely diced
• 4 large cloves garlic, minced
• 1/2 tablespoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1 1/2 cups risotto rice (Arborio or Carnaroli) (300 g)
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika (sweet)
• 1/2 cup dry white wine
• 6 cups chicken or vegetable broth, warmed (1,5 litre), plus more if needed
• 1 tablespoon butter
• 1/3 cup freshly grated parmesan (35 g)
• sea salt and pepper, to taste

For the grilled tomatoes:

• 500 g vine-ripened cherry or grape tomatoes

To garnish (optional)

• Fresh basil leaves
• Toasted pine nuts
• More freshly grated parmesan

For the zucchini parcels (optional):

• 1 large zucchini or summer squash, sliced into ribbons with a mandoline
• 100 g goat’s milk cheese, sliced into 4 pieces

Method

1. Make the risotto: In a large deep skillet (or wok), heat the olive oil over medium heat and add the onions. Saute until golden about 10 minutes. Add garlic and thyme leaves, saute 2 more minutes until fragrant.

2. Add the rice, saute 1 minute, stirring. Then add the cayenne and paprika; stir to combine. Add the white wine and cook, stirring, until reduced.

3. Add a ladle or two of the warm broth (enough to cover the rice), stir and bring to a simmer. Simmer, stirring until most of the liquid is absorbed. Continue adding broth 1 ladle at a time, letting the rice absorb it slowly, stirring often over medium heat, until the rice is al dente, yet creamy, about 20-25 minutes.

4. Meanwhile, blister the tomatoes: use a silicon-brush to coat your grill plate (or cast-iron skillet) with a little oil and heat the smooth side of the grill plate to medium-high heat for 2 minutes, then medium heat. Add tomatoes (whole) and sear, turning occasionally, until they burst and soften, about 7-8 minutes, reducing heat as necessary. Turn heat off.

5. Finish off the risotto: Stir in the butter and parmesan. Then add the tomatoes and stir, until well incorporated. Stir until well combined. Season generously with salt and pepper. Taste, adjust seasoning as needed.

6. Serve immediately as a flavorful vegetarian main, topping with the cheese filled zucchini parcels (if preparing) and additional garnish of basil, parmesan or pine nuts, if desired. Enjoy!

To prepare the zucchini parcels (optional):

1. Grab 4 zucchini ribbons and layer them to make a star (see photo above). Place one round of the goats cheese onto the center of the zucchini. Bring the ends of the zucchini together, laying them over the cheese. Repeat with remaining zucchini and cheese.

2. Grill the zucchini parcels: heat the grill side of grill plate (or a grill pan, also coated with a little oil) over medium heat. Place the zucchini parcels on the grill plate and grill for 2 minutes on one side, then gently flip and reduce heat to medium-low. Continue to grill until lightly golden and cheese warmed.

Notes

• Depending on how creamy you like your risotto, you will need between 6-6 1/2 cups of broth. I used 6. If you need a bit more liquid to finish cooking the rice, you can also use a bit of warm water instead.
• Feel free to serve with grilled prawns, fish or meat if desired.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist auf Spotify.

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