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Tomato and Parmesan Risotto

4.8

(45)

Tomato and Parmesan Risotto
Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Aneta Florczyk

Use the smallest tomatoes you can find at the market for this risotto recipe. They’ll be extra sweet and have thin skins.

Recipe information

  • Yield

    4 servings

Ingredients

5

cups low-sodium chicken broth

2

Tbsp. extra-virgin olive oil, plus more for drizzling

1

medium onion, finely chopped

3

garlic cloves, thinly sliced

1

Tbsp. tomato paste

2

cups cherry tomatoes

¼

tsp. freshly grated nutmeg (optional)

1

cup arborio or carnaroli rice

Kosher salt

2

Tbsp. unsalted butter

2

oz. finely grated Parmesan (about 1 cup), plus more shaved for serving

Freshly ground black pepper

Preparation

  1. Step 1

    Bring broth to a simmer in a medium saucepan; keep warm over medium-low heat until ready to use.

    Step 2

    Meanwhile, heat 2 Tbsp. oil in a large saucepan over medium. Add onion and cook, stirring often, until golden and very soft, 8–10 minutes. Add garlic and cook, stirring, until softened, about 1 minute. Add tomato paste and cook, stirring often, until it darkens slightly and begins to stick to pan, about 2 minutes. Add tomatoes and nutmeg, if using, and cook, stirring occasionally, until some of the tomatoes begin to burst, about 2 minutes.

    Step 3

    Stir in rice; season with salt, and reduce heat to medium-low. Cook, stirring, until some grains are translucent, about 3 minutes. Ladle in 2 cups broth and simmer, stirring frequently, until completely absorbed, 8–10 minutes. Ladle in another 2 cups broth and continue to cook, stirring frequently, until rice is cooked through and most of the broth is absorbed, 12–15 minutes.

    Step 4

    Add butter, 2 oz. Parmesan, and remaining 1 cup broth and cook, stirring constantly, until risotto is very creamy looking, about 4 minutes. Taste and season with more salt if needed. Divide risotto among bowls. Top with shaved Parmesan and lots of pepper and drizzle with more oil.

Explore Bon AppétitRisottoItalianEuropeanCherry TomatoTomatoVegetableParmesanCheeseRiceRice & GrainsSummerEasyWeeknight MealsMainGluten-FreeNut-FreeLunchDinner
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Reviews (45)

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  • Gorgeous risotto, subtle flavors. I made this exactly as written, except I add a few TBSPs of white wine out of habit before I added the stock. Bright and versatile - warm and soothing in February, but I cant wait to have it on an August afternoon with a crisp white wine and salad.

    • Robyn

    • Cold Spring Harbor, NY

    • 2/19/2024

  • Easy and delish! Had most ingredients on hand and made for a small dinner party-it was a hit!

    • Kelkins

    • Atlanta, GA

    • 10/20/2022

  • Delicious, great pops of flavor! The only thing that bugged me, and admittedly is something I should have considered, is that a lot of my broth steamed off while it was warming (over very low heat) so I didn't have the final cup in the last step (subbed in water w/ some melted butter and a splash of wine-- worked fine). Definitely will make this one again, but maybe add a little drizzle of broccoli rabe pesto or something

    • Jen

    • NY NY

    • 1/23/2022

  • Very tasty! I didn't have tomato paste so i used 2/3 tablespoons of tomato passata after cooking the onion and garlic (and let it reduce before adding the rice). I also added a rosemary twig at this point, which I removed later. Worked great!

    • Lívia Badiani

    • Brazil

    • 10/31/2021

  • Not at all what was expected. Light, delicate, not tomatoy, just surprised pop of fresh tomato flavor when little tomato hidden in the bite of rice. Risotto sometimes sounds too hot on a hot summer day but this was refreshing instead

    • Anonymous

    • Texas

    • 9/15/2021

  • This was great. Easy but full of flavour. The cheese seems to be key to getting such creaminess.

    • Julian

    • Sydney, Australia

    • 6/27/2021

  • This was really delicious - I ate half of it standing at my kitchen counter. I followed the recipe, omitting the nutmeg. I ordered more tomatoes so I can make this again next week. Topped with shaved parm, pepper, and flaky Maldon.

    • Pony Remark

    • Pennsylvania

    • 3/8/2021