Try our tomato risotto, then check out our butternut squash risotto, vegetable risotto, pea risotto, prawn risotto and more comforting risotto recipes.


  • 30g unsalted butter
  • 2 shallots, finely chopped
  • 1 garlic clove, crushed
  • 250g risotto rice
  • 100ml vermouth
  • 400g can chopped tomatoes
  • 2 vegetable stock cubes, dissolved in 1.2 litres of boiling water
  • 1 tbsp balsamic vinegar
  • 50g parmesan, grated
  • 2 tbsp shredded or finely chopped basil


  • STEP 1

    Melt the butter in a large saucepan over a medium heat and cook the shallots and garlic for 5-6 mins until softened. Stir in the rice and cook, stirring for 2-3 mins more until the rice is hot. Add the vermouth and continue to cook until it has been absorbed, then tip in the tomatoes, pressing them down with the back of a spoon to break up any large pieces.

  • STEP 2

    Once the tomatoes have softened, add the hot stock, a couple of ladlefuls at a time, stirring until it has been absorbed. Add another ladle of stock when the mixture looks dry, then continue this process until the rice is tender and looks creamy – you may not need to use all the stock. Stir in the balsamic vinegar along with half the parmesan. Season to taste, then serve topped with the basil and remaining parmesan.

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A tomato tart on a round plate with a grey wood background


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