This post may contain affiliate links. For more information, please see our privacy policy.

A summery Tomato Risotto highlighting juicy, sweet, vine-ripened tomatoes, and infused with saffron.  Serve this as a vegetarian main, seasonal side dish, or top it off with smoky,  pan-seared shrimp. Vegetarian-adaptable!

Summer Tomato Risotto with juicy vine-ripened tomatoes, and infused with saffron, can be served as a vegetarian main or sidedish, or topped off with smoky shrimp. #vegetarian #risotto #shrimprisotto

On a cool afternoon or any afternoon, take thee to the woods. There is a spirit there, ancient, waiting to soothe your soul. We call it time. ~D.M. Jenkins

Is there anything better than summer’s sweet and juicy tomatoes, picked right off the vine? I look forward to them every year, never tiring of their goodness.

Here they are blistered in a pan before going into a flavorful saffron-infused risotto recipe. It’s hearty enough for a vegetarian main, or can be served a flavorful side dish to grilled fish and meats.

You can also top this off with Smoky pan-seared shrimp (or fish).  An easy adaptable meal that can be kept vegetarian, or bumped up with a protein for meat-eaters.

How to Make Tomato Risotto | 30-second video

This summery risotto is made with juicy vine-ripened tomatoes, and saffron and can be kept vegetarian or topped off with smoky shrimp. #vegetarian #risotto #shrimprisotto

Ingredients in Tomato Risotto:

  • ripe tomatoes- cherry tomatoes, grape tomatoes, or small roma
  • onion or shallot
  • garlic
  • veggie broth or chicken stock
  • short-grain rice- arborio rice, bamba rice
  • white wine
  • saffron
  • salt & pepper
  • smoked paprika
  • a little pat of butter
  • parmesan cheese, or use vegan parmesan
  • fresh herbs

How to make the Best Tomato Risotto!

The recipe starts with fresh, juicy summer tomatoes.

A summery Tomato Risotto made with juicy, sweet, vine-ripened tomatoes, and infused with saffron.  Serve this as a vegetarian main, seasonal side dish, or top it off with smoky,  pan-seared shrimp. Vegetarian-adaptable!

Use cherry tomatoes or grape tomatoes, if possible. They are easiest to blister.

blistering tomatoes for risotto

While they soften and blister in a skillet, start the risotto recipe by sauteing the onion or shallot until golden and tender. Add the garlic.

how to make risotto- start with onions

Add the arborio rice or short-grain rice.

Here I’m actually using a type of short-grain Spanish rice, typically used for Paella.

short grain Spanish rice-how to make risotto

Saute the rice until it becomes translucent, 1-2 minutes. Deglaze with white wine if you like.

how to make risotto

Add enough warm broth or stock to cover the rice, about 2 cups, along with a pinch of saffron.

how to make risotto

If your saffron is deep and red, it will only take a pinch. If it is lighter in color- like orange or yellow, it may take a couple of pinches. Crush it in your fingers before adding.

how to make risotto with saffron

Then add the warm stock a cup at a time, stirring frequently, letting the rice absorb it, before adding any more.

Be patient here, this will take 20-25 minutes.

At the same time, chop up your cooled, blistered tomatoes and add these along with all their flavorful juices into to the risotto pot.

how to blister tomatoes

Keep adding stock a cup at a time, letting the rice absorb it, each time.  I used about 6 3/4 cups of veggie stock here, but depending on heat level and the type of rice, it may take more or less.

how to make tomato risotto

Once the rice becomes tender and has a creamy texture, season with salt, black pepper, smoked paprika, a little butter and parmesan cheese.

how to make vegetarian risotto

Some may prefer a “looser” risotto, one that lays flat in a bowl, so feel free to add more broth, right before serving to get the consistency exactly how you like it.

What is the secret to good risotto?

The secret to making the BEST risotto is achieving a creamy texture without overcooking and having the perfect flavor balance.

If risotto is bland, add more salt, black pepper and a pinch of chili flakes. Finish with some lemon zest for a touch of brightness.

how to make vegetarian risotto with tomatoes and saffron

Serve this as a vegetarian main, or side dish.

Or feel free to add shrimp or salmon.

If adding shrimp, season with the spice rub in the recipe card.

smoky shrimp rub

Pan-sear for a couple of minutes until golden and flavorful.

pan fried shirmp for risotto

Top the tomato risotto with the flavorful shrimp.

Sprinkle some fresh herbs, parsely or fresh basil is nice.

Summer Tomato Risotto with juicy vine-ripened tomatoes, and infused with saffron, can be served as a vegetarian main or sidedish, or topped off with smoky shrimp. #vegetarian #risotto #shrimprisotto

How to Make Risotto Ahead?

In our catering business, we would have to cook large batches of risotto on site. One way we handled this was to par-cook the risotto- meaning, partially cook it, cool it ,transport it, then close to serving time, heat it up adding more broth and finally the cheese. You can easily do this at home when entertaining.

Summer Tomato Risotto with juicy vine-ripened tomatoes, and infused with saffron, can be served as a vegetarian main or sidedish, or topped off with smoky shrimp. #vegetarian #risotto #shrimprisotto

What to serve with Tomato Risotto

Perfect Grilled Salmon

The Best Grilled Chicken

Little Gem Wedge Salad

Little Gem Salad with Dilly Ranch Dressing

Lemony Kale Slaw (Vegan)

Fennel Salad with Cucumber and Dill

Can this be made vegan?

Yes, feel free to substitute vegan parmesan cheese and leave off the meat. Obviously, if you have both meat-eaters and vegetarians in the same house, you can add shrimp to some and leave shrimp off others. Super easy. 😉

How to store & Reheat leftover risotto

Leftover risotto gets even more flavorful after a couple of days (if it lasts that long!) as the flavors have a chance to meld. it will keep up to 4 days in the fridge, or freeze for up to 3 months. Just warm it back up in a pan on the stove with a little more broth or water, adjusting salt.

On the homefront: My husband started a nightly ritual of hot and cold dipping. Where we are staying in Santa Barbara there is a hot tub and a very cold pool.  Yes, we’re spoiled. 😉 We wait until it’s dark outside, and the stars and moon are gloriously bright, and we start our practice, first in the hot, then in the cold and repeat over and over.

In the beginning, I couldn’t help how effortlessly Brian would slip into that freezing cold water, without a gasp, moonlight on his skin. I, on the other hand, would grit my teeth, gasp loudly and resist with all my might.  When I asked him how he did that so painlessly, he simply said, “Embrace the cold”.

So several nights after that, I just started paying attention to what was happening as I stepped in that cold water. How my mind created fear around what was coming, how my body totally tensed in response to those thoughts.

My mind had made the cold out to be the enemy. It created a whole story around it. Eventually, I was able to see it for what it was. Just cold water. Something that would not kill me. 😉  I would be lying if I told you it’s easy now. But, surprisingly, it’s not quite as hard. It has been a good practice for me.

Of course, I can’t help but look at other areas of my life and how this applies. When I resist and listen to stories in my head, instead of just feeling the real experience, I stop the beautiful flow that so wants be, and in its place comes anxiety, restriction, suffering.  When I let go of “stories”, embracing whatever is, life becomes easier and more effortless. I know this, but I forget.

I love how the physical world mirrors and reminds us of our inner work. To me, these everyday lessons are so digestible.  So perfectly crafted for us. Kind of magic!

Other Related Recipes you might like: 

  1. Lemony Asparagus Risotto
  2. Butternut Risotto with Leeks (Instant Pot or Stovetop)
  3. 25 Vegetarian Dinners to Make Now!
  4. Spring Pea Risotto with Halibut
  5. Meyer Lemon Risotto with Black Cod 
  6. Instant Pot Risotto!
  7. Mushroom Risotto with Frizzled Leeks

Ok friends, I’m curious if you’ll like this one as much as we do.

Tell us what you think in the comments below with any adaptations you make.

Thanks and hope your week is well!

xoxo

Sylvia

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Summer Tomato Risotto with juicy vine-ripened tomatoes, and infused with saffron, can be served as a vegetarian main or sidedish, or topped off with smoky shrimp. #vegetarian #risotto #shrimprisotto

Tomato Risotto with Saffron

  • Author: Sylvia Fountaine | feasting at home
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 4 1x
  • Category: vegetarian, seafood
  • Method: stovetop
  • Cuisine: Spanish
  • Diet: Vegetarian

Description

Tomato Risotto with juicy vine-ripened tomatoes, and infused with saffron, can be served as a vegetarian main or side dish, or topped off with smoky shrimp.


Ingredients

Units Scale
  • 1 lb cherry or grape tomatoes
  • 1 tablespoon olive oil

Risotto:

  • 1 white or yellow onion, diced
  • 2 tablespoons olive oil
  • 46 cloves garlic, rough chopped
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1 1/2 cups arborio rice or Spanish short-grain rice
  • pinch saffron
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon smoked paprika
  • 68 cups veggie stock or chicken stock, warmed
  • 1 tablespoon butter
  • 1/4 cup grated parmesan

Garnishes: Italian parsley (or basil), lemon zest, and chili flakes

Seared Prawns (optional, see notes) 


Instructions

  1. BLISTER TOMATOES In a large skillet, heat oil over medium-high heat. Add tomatoes (whole) and sear, stirring occasionally, until they burst and soften, about 7 minutes. Turn heat off. Chop if extra-large.
  2. MAKE RISOTTO: At the same time, in a large heavy-bottomed pot or dutch oven, heat the olive oil over medium heat and add the onions. Saute until golden about 10-12 minutes. Add garlic and thyme, saute 2 more minutes until fragrant.
  3. Add the rice, saute 1 minute, stirring.  Add 2 cups warm stock (enough to cover the rice), saffron and smoked paprika, stir and bring to a simmer. Simmer until most of the liquid is absorbed. Add 1 cup broth and the tomatoes and all their juices. Stir until all the liquid is absorbed. Continue adding broth 1 cup at a time, letting the rice absorb it slowly, stirring often over med-low heat, until the rice is plumped, slightly al dente, yet creamy, about 20-25 minutes. You may not need all 8 cups. ( I used 6 3/4).
  4. Stir in the butter and parmesan. Season generously with salt, pepper, and optional chili flakes.  Taste, adjust salt. If bland, it probably needs more salt.
  5. Serve as a flavorful side or vegetarian main, garnishing with fresh parsley and lemon zest.

Optional Seared Prawns:

  1. If adding the prawns, mix spices and salt in a bowl. Coat shrimp with the spices. Heat 2-3 tablespoons oil in a skillet (you may need to do this in batches) over medium-high heat, sear each side 2-3 minutes or until cooked through.  Top the risotto with the seared prawns.

Notes

Feel free to sub white fish (halibut, cod, sea bass, black cod, etc.) or scallops for the shrimp. Sometimes I’ll add whole cumin seeds to the rub for extra texture.

Serves 4  as a main, or 8 as a side dish.

Nutrition

  • Serving Size: 1 ½ cup serving without shrimp
  • Calories: 435
  • Sugar: 6.9 g
  • Sodium: 943.1 mg
  • Fat: 12.1 g
  • Saturated Fat: 3.8 g
  • Carbohydrates: 73.1 g
  • Fiber: 2.8 g
  • Protein: 9 g
  • Cholesterol: 11.2 mg

Keywords: tomato risotto, vegetarian risotto, shrimp risotto,

Leave a comment

Your email address will not be published.

Recipe rating

Comments

  1. The risotto turned out great but the amounts of the cumin and smoked paprika were too much for me. I got heartburn in the night!

  2. Made it tonight and my husband and I loved it!! I have been waiting to make risotto for a while now, but I was afraid. This turned out to be delicious! Thank you for such a delicious recipe.

  3. This was delicious! Made it with my surplus of tomatoes and Alaskan cod. My husband said he’d pay $35 for this dish, $40 if it also had prawns.

  4. I made it last night and added white wine with the stock and a tbsp of red wine vinegar to my blistered tomatoes. Served with burrata and basil. Sooooo good! Thank you for a near-perfect recipe

  5. Another great recipe from Feasting at Home!
    I made the stock from F at H stock recipe which is my “go to”.
    The saffron & smoked paprika worked really well in the risotto. The seared baby tomatoes livened it up. I didn’t use butter and it was still delicious with a bit of parmesan & cold pressed olive oil.
    The shrimp spices were perfect as the shrimp got that yummy charred flavour when seared.
    I used good quality Arborio rice which along with the home made stock make all the difference.
    Loved this meal. Thank you!

    1. I think it is best made the day of serving, but leftovers do reheat OK. 🙂

  6. I used this recipe for my first attempt at risotto and it went great! I recommend this recipe to anyone looking for a new family favorite!

  7. Amazing recipe! This had to be the best risotto I have made to date! So easy to make and quite a cheap one too (minus the fish). I just had this as a vegetarian main which turned out great. The blistered tomatoes really make this dish. Will definitely be saving to make again.

  8. Thank you for the wonderful recipe!
    I skipped the cheese but followed everything else to the dot.
    It was worth the time to cook. The kids loved the new dish. It turned out very tasty and rich in flavor: a success!
    We will definitely cook this one again.

  9. Great recipe! I also used half a cup of white wine instead of some broth. I also added spinach and mushrooms, great, easy, filling dish!

  10. We made this last night just as described in the recipe including adding the prawns. It was exceptionally good, arguably the best risotto we’ve ever had. We did sub purple onions for the yellow and we used homemade vegetable stock that was pretty concentrated but very flavorful. The blistered tomatoes made the dish, combined with the saffron they enhanced the subtle flavors in way that held our taste buds captive. Fantastic.

  11. We made this last night. Another Feasting at Home winner! Bursting with flavour as usual. We just LOVE all of your recipes. We added spot prawns (which I will season with more Italian flavours next time) and basil. Thanks so much Sylvia

  12. Loved this and my kids did too. I subbed-in sushi rice because that’s all I had, and I added a cup or two of stock at a time, (and I cooked covered then so it would soak-in the broth). It took 40 min or so…. I just grilled chicken and shrimp to add while it simmered. The flavors were delicious….. my teens agreed. They ate a lot, then offered late-night to visiting friends. Great topped with slivers of butter that melt-in, along with parmesan, the blistered cherry tomatoes, and some parsley. This will become a repeat meal. Thank you!

  13. How might you recommend reheating this dish? I’m giving it as part of a meal train and want to include instructions. Thanks!

    1. Microwave, or gently heat portions over the stove top over low heat.

  14. The vegetarian version of this his recipe was delicious. I used mozzarella cheese instead of parmesan; it was what I had on hand. I used sushi rice because it was the shortest grain rice I had, and it turned out phenomenal! I added portobello mushrooms for a little protein. The blistered tomatoes were the real star of the risotto, however. They paired so well with the lemon zest and basil. Thank you for this recipe, I will be making this again from now on! Very affordable ingredients and easy to make.

Share this with the world

Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

Subscribe
to get recipes via email