Tomato Risotto

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!

1. 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.

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!

Asparagus Risotto

Mushroom Risotto with Frizzled Leeks

Spring Pea Risotto

Butternut Squash Risotto

Farro Risotto

Instant Pot Risotto Recipe

Enjoy this. xoxo Sylvia

Watch How to Make Tomato Risotto

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