A summery Tomato Risotto highlighting juicy, sweet, cherry tomatoes, and infused with saffron. Serve this as a vegetarian main course, a seasonal side dish, or top it off with smoky, pan-seared shrimp. Vegan-adaptable and gluten-free. Video.
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
This tomato risotto is easy and delicious! Made with cherry tomatoes and a hit of saffron, the flavors are so complementary! Here they are blistered in a pan before being added to a flavorful, saffron-infused risotto recipe. It’s hearty enough for a vegetarian main, or can be served as a delicious side dish with seared shrimp, grilled fish or chicken.
Two common mistakes when making risotto are under-seasoning it and overcooking it. It can also be challenging when making this for a crowd. Scroll down for helpful tips on how to make the best risotto for a crowd.
Variations
Add shrimp: You can also top this off with smoky pan-seared shrimp (or fish)- bumped up with a protein for meat-eaters.
Make it vegan: Use vegan Parmesan cheese!
Tomato Risotto Recipe Ingredients
- Cherry tomatoes, grape tomatoes, or small Roma tomatoes.
- Onion (or shallot) and garlic – for savory depth
- Veggie broth or chicken stock to cook the risotto.
- Arborio rice– or bamba rice – best for cooking risotto.
- White wine- or leave it out!
- Seasonings– saffron, smoked paprika, salt and black pepper
- Parmesan cheese – or use vegan Parmesan, or try goat cheese!
- Fresh herbs- basil or parsley
- Optional- Add seared shrimp!
How to make the Best Tomato Risotto!
- Blister the tomatoes in a skillet. A little char is good here!
2. Start the risotto. While they soften and blister in a skillet, start the risotto recipe by sautéing the onion or shallot until golden and tender. Add the garlic.
Step 3. Add the arborio rice or short-grain rice. Saute the rice until it becomes translucent, 1-2 minutes. Deglaze with white wine if you like.
Step 4. Add enough warm broth or stock to cover the rice, about 2 cups, along with a pinch of saffron.
Step 5. Then add the warm stock a cup at a time, stirring frequently, letting the rice absorb it, before adding any more. Please be patient; this will take approximately 20-25 minutes. 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. Tip: Add liquid until rice is creamy but al dente.
Step 6. Chop up your cooled, blistered tomatoes and add these along with all their flavorful juices into to the risotto pot.
Step 7. Once the rice becomes tender and has a creamy texture, season with salt, black pepper, smoked paprika, a little butter and parmesan cheese.
Some may prefer a “looser” risotto, one that lies flat in a bowl, so feel free to add more broth, right before serving, to get the consistency exactly how you like it.
Serving Suggestions
Serve this as a vegetarian main or side dish on its own or add seared shrimp or this blackened salmon. If adding shrimp, season with the spice rub in the recipe card. Pan-sear the shrimp for a couple of minutes until golden and flavorful.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Leftover risotto gets even more flavorful after a couple of days (if it lasts that long!) as the flavors have a chance to meld. 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.
How to Make Risotto Ahead (My Pro Tip)
Entertaining? In our catering business, we would need to cook large batches of risotto on-site. One way we handled this was to “par-cook” the risotto. This means to partially cook it, cool it completely, then, close to serving time, heat it up, adding more broth to heat and loosen it and finally add the cheese. Season once more. You can easily do this at home when entertaining.
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.
What to serve with Tomato Risotto
On the homefront: My husband started a nightly routine of hot and cold dipping in Santa Barbara, where we have a hot tub and a cold pool. We wait until it’s dark, enjoying the bright stars and moon, and alternate between the hot and cold water repeatedly.
In the beginning, I was amazed at how Brian would dip into the freezing water without flinching, while I would gasp and struggle. When I asked him his secret, he replied, “Embrace the cold.” After that, several nights passed, and I began to notice how I felt as I entered the cold water—how my mind created fear and how my body tensed in reaction.
My mind had made the cold out to be the enemy. 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.
More Favorite Risotto Recipes!
Enjoy this. xoxo Sylvia
Watch How to Make Tomato Risotto
Tomato Risotto with Saffron
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 4
- 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
- 1 lb cherry or grape tomatoes
- 1 tablespoon olive oil
- 1 white or yellow onion, diced
- 2 tablespoons olive oil
- 4-6 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
- 6–8 cups veggie stock or chicken stock, warmed
- 1 tablespoon butter
- 1/4 cup grated parmesan
- 16 ounces large shrimp -raw, peeled, deveined (or sub a white fish)
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 2 teaspoons granulated garlic
- 1 teaspoon salt
- oil for searing
Instructions
- 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.
- 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.
- 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).
- 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.
- Serve as a flavorful side or vegetarian main, garnishing with fresh parsley and lemon zest.
Optional Seared Prawns:
- 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
Absolutely loved this recipe. Added shrimp the first time, grilled fish the second time. A perfect summer dish!
Thank you!
Sounds lovely!
Fabulous. I unfortunately have a habit of starting recipes without making sure I have all the ingredients. I had to substitute veggie broth for half of the recipe and added a little dried tomatoes since I was a little short, but it was still great.
Oh good- glad you able to make it work with what you had Brigid!
I love risotto and this one is a super addition to my collection. Really enjoyed it. Didn’t have saffron so used turmeric. Thanks. Judy
Oh perfect Judy- a tasty sub!
Absolutely delicious❣️didn’t change a thing. Loved that you could half cook it. Would definitely do it at a dinner with friends. Any recipe you can cook or half cook without spoiling it I’m very very interested❣️Thankyou so much❣️🥰
Great to hear- yes- par cooking ( half cooking) is a great option with risotto when having guests over!
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!
Oh Shoot Wanda- feel free to cut them back!
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.
Glad you gave this a go Liz!
Another great recipe! Delicious and relatively easy. Don’t skip the prawns!
Glad you enjoyed this Anne!
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.
Haha! Love it Mary! So happy he enoyed this!
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
Glad you enjoyed!
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!
Amazing Meg, your descriptions have me salivating!
Love this recipe! I’ve made it a number of times as written with shrimp and it always turned out delicious. This time I went with cod and skipped the butter, as my husband was recently diagnosed with high cholesterol. It’s still as delicious as ever!
Sounds delicious!
Would this be good topped with your chimichurri shrimp?
Sounds good to me?
Can this be made ahead of time ? I would think not?
I think it is best made the day of serving, but leftovers do reheat OK. 🙂
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!
Awesome Elizabeth! So glad this worked for you!
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.
Great to hear Debbie!
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.
Glad everyone enjoyed Mireille!
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!
Perfect Sarah- thanks!
I can’t find where it tells me how much if each ingredient I need?
Scroll down to the recipe card at the bottom of the post- above these comments.
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.
Thanks Christoper, so happy you liked this!
Risotto is delicious but the shrimp spice mixture is overpowering, maybe the proportions are too much?
Sorry the spices didn’t work for you. I’ll check the recipe again. 😉
I truly appreciate the application you mentioned near the end 🙂
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
Thanks so much Nadene!
So good! Will definitely make again
Great to hear Linnea!
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!
Perfect Melissa, thanks so much!
How might you recommend reheating this dish? I’m giving it as part of a meal train and want to include instructions. Thanks!
Microwave, or gently heat portions over the stove top over low heat.
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.