Cold winter days always have me craving a warm, hearty meal. If you ask me, something with a creamy, cheesy component is always the coziest choice. This parmesan and tomato risotto recipe hits all the marks. It’s the kind of dish that helps me slow down: standing at the stove, sipping a little wine, letting dinner come together one ladle at a time.
The ingredient that makes this recipe truly special is the slow-roasted tomatoes. Slow-roasting your tomatoes gives them a deep, sweet intensity that can completely transform a simple dish into something truly memorable. Try this creamy tomato risotto and you’ll see exactly what I mean. Serve it up with warm bread and butter, antipasto, or a simple green salad and a glass of white wine for a meal that feels special, but not too intimidating for a weeknight dinner.
Seriously—roasted tomatoes make all the difference.
A roasted tomato risotto—instead of relying on canned tomatoes—has a deeper, sweeter flavor that complements the richness of cream and cheese. The roasted tomatoes add just the right amount of acidity and tang, and they pair beautifully with thyme and Parmesan. Make sure to get your tomatoes ready before you start cooking. You can grab my roasted tomato recipe at the link below.
Do I need to use arborio rice to make risotto?
It would make things easier if there was a good substitute for arborio rice—but there’s really not! This unique rice is what gives risotto al pomodoro its signature creaminess. It’s a short grain rice that releases its starch as it cooks, which is exactly what you need for a great risotto. Long-grain rice just won’t give you the same texture, no matter how much cooking and stirring you do.
Do I need to rinse the rice for risotto?
Please don’t ever rinse your arborio rice! Rinsing it will wash away the surface starch, and that starch is essential for a simple tomato risotto that’s silky, not soupy. You’ll add the rice straight into the pan and toast it with olive oil before adding your cooking liquid.
Do I need to stir my risotto constantly?
To achieve the best tomato risotto recipe results, you’ll need to stir a lot. Maybe not constantly, but definitely frequently. You’ll want to stay nearby and keep an eye on it while it cooks. Regular stirring helps the rice cook evenly and brings out the creamy consistency that makes this dish feel so luxurious.
How do I know when my risotto done?
The best way to tell when your risotto is done is to taste it. I have no complaints about that! The rice should be tender but still have a slight bite—al dente, just like pasta. Your finished risotto should slowly spread out on the plate, not hold its shape or run like soup.
What if the risotto is too soupy?
If your risotto is too soupy, turn up the heat a notch and stir for another couple minutes to let some of the excess liquid evaporate. Keep in mind that risotto will continue to thicken up a little bit as it rests. The butter, cream, and Parmesan you add at the end will thicken it up slightly, too.
What if the rice is still crunchy?
Just keep cooking! Add warm broth as necessary, a little at a time, and continue cooking. Risotto is actually pretty forgiving—just be patient and give the rice the time it needs.
Can I make tomato risotto ahead of time?
Risotto is always best served fresh, but if you’re entertaining, you can cook it partially ahead of time. Cook it until it’s about 80% of the way done, then spread it out on a baking sheet to cool. When you’re ready to serve it, you’ll still need a little time: return it to the stove and finish cooking with hot broth, then add the butter, cream, and Parmesan. This is a great risotto recipe for entertaining when you want something comforting but impressive.
If you liked this recipe, here are some more I think you’ll love!
These are some of my best rice dishes, from salads and soups to whole hearty meals. I’ve also included a few articles chock full of tips and tricks to help you make the perfect rice every time. I hope you enjoy!
Winter Risotto Recipe with Slow-Roasted Tomatoes, Thyme & Parmesan Cream
This easy tomato risotto recipe is rich, creamy, and full of flavor thanks to slow-roasted tomatoes, thyme, and Parmesan cream—perfect winter comfort food.
Ingredients
Instructions
- Warm the broth in a pan and keep it on low heat.
- Cut your ¾ cup of roasted tomatoes into thirds and set aside.
- In a deep saute pan over medium heat, add the oil and then the shallot and thyme. Cook, stirring occasionally, until the shallots are translucent, (about 5 minutes).
- Add the rice and garlic. Toast them here for 1 to 2 minutes, stirring frequently to prevent sticking.
- Pour in the wine and cook, stirring until it is absorbed.
- Next, turn the heat to medium-low and gradually add the warm broth. You’ll be adding it one ladle at a time, and only after each ladle has been absorbed. This is the part that requires some patience!
- Season with salt halfway through. Stir gently and frequently. You want your risotto to be barely bubbling, just a little “phut phut” here and there on the surface.
- Taste the rice when you think it’s done. The rice should be al dente but the overall texture of the risotto should be soft and creamy.
- Turn the heat off and stir in the butter, followed by the cream and parmesan.
- Finally, gently fold in your roasted tomatoes. Pop the lid on for 5 minutes to let the rice rest and absorb all those yummy flavors.
- Serve garnished with a couple extra tomatoes in each bowl, some julienned fresh basil and some fresh ground black pepper.
