Risotto al Pomodoro
This easy-to-make risotto al pomodoro recipe is perfect for a cozy meal, offering a balance of creamy rice, bright tomato tang, and a hint of parmigiano for extra depth. Whether you’re new to risotto or a seasoned pro, this dish is a must-try for anyone who loves warm, satisfying flavors with minimal ingredients.
I have a soft spot for this risotto al pomodoro because it reminds me of my early days in Italy, when I was still learning the rhythm of an Italian kitchen.
My mother-in-law, who taught me so much about cooking, would always say that good risotto needs patience, and she was right. No shortcuts, no rushing—just you, a wooden spoon, and a pot of rice slowly absorbing all that delicious tomatoey goodness.
When most think of risotto, they imagine something fancy, but this one is as humble as they come. Just rice, tomatoes, a bit of cheese, and some patience. No need for expensive ingredients or complicated techniques—just slow stirring and a little love.
Let’s Talk Ingredients
- Rice: Arborio or Carnaroli rice is ideal because it absorbs liquid while staying creamy. Don’t rinse it—you want that starch for the perfect risotto texture!
- Tomato: Canned tomato purée or passata gives the risotto a smooth, rich tomato flavor. You can also use canned crushed tomatoes or even fresh ones, but make sure they’re sweet and ripe.
- Cheese: Parmigiano-reggiano is the classic choice for risotto, adding nuttiness and depth. For extra creaminess, a little burrata or mascarpone wouldn’t hurt!
- Stock: A good vegetable or chicken stock is key for building flavor. Homemade is best, but store-bought works—just make sure it’s good quality and not too salty.
- Onion: A finely chopped onion adds sweetness and depth to the risotto base. Some people use shallots for a milder touch, but either works!
- Basil: Fresh basil brightens everything up with its fragrant, slightly peppery aroma.
- Oil & Butter: Extra virgin olive oil starts things off, and butter finishes the risotto with a silky, luxurious touch. The combo gives the best balance of flavor and richness.
- Seasonings: Salt, pepper, and a pinch of garlic powder bring out the flavors. Some people add red pepper flakes for a little heat!
How to Make Risotto al Pomodoro Recipe
- In a wide pan, heat a bit of olive oil and butter, then add a finely chopped onion. Cook until soft and fragrant.
- Stir in the arborio or carnaroli rice and let it toast for a minute, coating it in the oil. This step gives the risotto its signature texture.
- Pour in some tomato purée, then stir in some basil leaves, salt, pepper, and a pinch of garlic powder. Let it cook for a couple of minutes, so the rice starts absorbing that deep tomato flavor.
- Add a ladleful of vegetable stock at a time, stirring gently and letting the rice soak it up before adding more. Keep going until the rice is creamy and cooked through (about 18–20 minutes).
- Stir in a little butter and freshly grated parmigiano-reggiano for creaminess.
- Spoon your risotto al pomodoro onto plates, drizzle with good olive oil, and scatter fresh basil on top. A little extra Parmesan never hurts!
Storing & Reheating Tips
Storage: Let the risotto cool completely before storing it in an airtight container. It will last in the fridge for up to 3-4 days.
Reheating: To reheat, warm the risotto al pomodoro in a pan with a splash of broth (or water). Stir often, adding more liquid as needed to bring back the creamy texture. You can also microwave it, but be sure to stir and add a little liquid.
Print the recipe
Risotto al Pomodoro
Ingredients
- 1 ½ cups arborio or carnaroli rice
- 1 ¼ cups tomato purée (or passata)
- 1 small onion (finely chopped)
- fresh basil leaves (as much as you want)
- ¼ cup freshly grated parmigiano cheese (plus more for serving)
- 2 Tablespoons olive oil
- 1 Tablespoon butter
- 4 cups vegetable stock ( kept warm)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Heat the olive oil and butter in a large pan over medium heat. Add the chopped onion and cook until soft and translucent, about 3–4 minutes.
- Stir in the arborio rice and let it toast for about a minute, stirring constantly so it doesn’t stick.
- Pour in the tomato purée and mix well. Stir in basil, salt, pepper, and garlic powder, letting the flavors blend for a couple of minutes.
- Add a ladleful of warm vegetable stock and stir gently. Once the rice absorbs the liquid, add another ladleful. Continue this process, stirring frequently, until the rice is creamy and fully cooked (about 18–20 minutes).
- Stir in the parmigiano cheese, mixing until melted and creamy.
- Serve warm with a drizzle of olive oil, fresh basil, and extra parmigiano on top.
Tips & Notes
- Use warm broth to keep the cooking process smooth and even.
- Stir often, but not too aggressively—just enough to keep the rice from sticking.
- If the risotto thickens too much, add a splash of broth at the end to loosen it up.
- Parmesan adds creaminess, but a little burrata on top takes it to another level!
- Let the risotto rest for a minute before serving—it helps the flavors settle.
Nutrition
Loved this recipe? Take a look to all my Italian recipes and get more inspired!
