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Creamy Tomato Risotto That Feels Like a Cozy Hug

Creamy heirloom tomato risotto is a comforting dish that delights with fresh flavors.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 cups
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Risotto
  • 2 tablespoons Olive Oil Can substitute with avocado oil
  • 1 White Onion Yellow onion can be used as a substitute
  • 3 cloves Garlic Fresh garlic preferred
  • 2 tablespoons Tomato Paste Tomato purée can work as a substitute
  • 1 cup Fresh Tomatoes Heirloom tomatoes recommended
  • 1 teaspoon Fresh Thyme Dried thyme can be used as a substitute
  • 1 cup Arborio Rice Carnaroli or Vialone Nano can yield similar results
  • 1/2 cup Dry White Wine Sauvignon Blanc suggested, skip for non-alcoholic
  • 4 cups Low-Sodium Chicken Broth Vegetable broth for vegetarian version
For the Cheesy Finish
  • 1/2 cup Parmigiano-Reggiano Grana Padano can be an alternative
  • 1/4 cup Pecorino Romano Replace with more Parmigiano-Reggiano if needed
  • 2 tablespoons Butter Use olive oil for a dairy-free option
  • 1/4 cup Mascarpone Cream cheese can be used as a substitute
For Garnishing
  • 1/4 cup Fresh Basil Can omit if unavailable
  • Kosher Salt Essential for seasoning
  • Freshly Cracked Black Pepper Essential for seasoning

Equipment

  • Heavy-bottom pot
  • Saucepan

Method
 

Step-by-Step Instructions
  1. In a saucepan, bring 4 cups of low-sodium chicken broth to a boil over medium-high heat, then reduce to a simmer.
  2. In a heavy-bottom pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced white onion and sauté for about 6 minutes until softened.
  3. Stir in 3 minced garlic cloves and cook for another 2 minutes. Season generously with kosher salt.
  4. Mix in 2 tablespoons of tomato paste and sauté for an additional 2 minutes.
  5. Add 1 cup of Arborio rice to the pot, stirring continuously for about 3–4 minutes.
  6. Stir in 1 cup of diced heirloom tomatoes and 1 teaspoon of fresh thyme, cooking until tomatoes soften, about 5–7 minutes.
  7. Pour in 1/2 cup of dry white wine and stir until it reduces by half, approximately 2–3 minutes.
  8. Add one ladle of the simmering broth, stirring continuously until fully absorbed. Repeat this process for about 30 minutes.
  9. Once the risotto is cooked, remove it from heat and mix in 1/2 cup of Parmigiano-Reggiano, 1/4 cup of Pecorino Romano, 1/4 cup of mascarpone, and 2 tablespoons of butter.
  10. Fold in 1/4 cup of freshly chopped basil and adjust seasoning with salt and black pepper.
  11. Serve the creamy heirloom tomato risotto immediately in a low bowl, garnish with additional cheese and herbs.

Notes

Stir often for creamy texture, use fresh ingredients, control heat, and taste as you go for best results.