Creamy Tomato Risotto Recipe


  • 1 tablespoon olive oil
  • 1/2 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 4 cups vegetable or chicken broth, warmed
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and freshly ground black pepper to taste
  • Fresh basil leaves, for garnish (optional)


Prep and Sauté:

  • Heat the olive oil in a large pot or Dutch oven over medium heat.
  • Add the chopped onion and cook until softened, about 5 minutes.
  • Add the garlic and oregano, and cook for another minute until fragrant.

Toast the Rice:

  • Add the Arborio rice to the pot and stir to coat with the oil and vegetables.
  • Cook for about a minute, stirring constantly, until the rice becomes slightly translucent.

Deglaze with Wine:

  • Pour in the white wine and cook, stirring constantly, until the liquid is mostly absorbed.

Gradually Add Broth:

  • Add one cup of warm broth to the rice. Stir constantly until almost all the liquid has been absorbed before adding the next cup of broth. Continue this process until you’ve added about 3 cups of the broth.
  • Stir in the diced tomatoes with their juices. Keep simmering and adding broth until the rice is tender but still has a slight bite to it (al dente). This will take approximately 20-25 minutes.

Finish and Serve:

  • Remove the pot from the heat.
  • Stir in the heavy cream and Parmesan cheese until well combined and the risotto is creamy.
  • Season with salt and pepper to taste.
  • Garnish with fresh basil leaves, if desired, and serve immediately.


  • Warm Broth is Key: Using warm broth helps the rice cook evenly and prevents the cooking process from being interrupted.
  • Stir Frequently: Stirring helps release starches and creates a creamy texture.
  • Don’t Rush It: Cooking the risotto slowly allows the rice to fully absorb the flavors and become tender.
  • Garnishes: Experiment with other garnishes like a drizzle of balsamic glaze, extra Parmesan cheese, or fresh herbs like parsley or chives.


No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *