Creamy tomato risotto is a comforting rice dish made with Arborio rice, canned tomatoes, white wine, and parmesan, finished with a touch of cream and lemon juice. This easy risotto recipe is topped with crispy garlic breadcrumbs for extra flavor and texture. Ideal for a vegetarian dinner or meat-free weeknight meal, this one-pan recipe brings together rich tomato flavor and creamy consistency. Serve with salad or crusty bread for a complete meal that’s simple and full of flavor.

This rich and velvety tomato risotto is a comforting and satisfying dish, featuring creamy Arborio rice simmered in a flavorful tomato-based broth and finished with parmesan, cream, and a hint of lemon. Topped with crispy garlic breadcrumbs, it’s the perfect balance of soft, creamy textures and crunchy toppings for an easy, meat-free meal.

Ingredients

For the risotto:

400 g (14 oz) canned chopped tomatoes
240 ml (1 cup) vegetable stock
2 tbsp tomato purée (tomato paste)
1 tbsp olive oil
1 small onion, finely chopped
1 clove garlic, minced
150 g (¾ cup) Arborio rice
80 ml (⅓ cup) white wine (optional – can be replaced with extra stock)
3 tbsp double (heavy) cream
4 tbsp grated parmesan (or vegetarian Italian-style hard cheese)
1 tbsp fresh lemon juice
Salt and black pepper, to taste

For the crispy garlic crumbs:

1 tbsp butter
¼ tsp flaky sea salt or a generous pinch of regular salt
2 cloves garlic, minced
4 tbsp (30 g) panko breadcrumbs
1 tsp chopped parsley
Zest of ½ lemon
3 tbsp (20 g) parmesan (or vegetarian hard cheese)

Instructions

Prepare the tomato stock:
In a jug, combine the chopped tomatoes, vegetable stock, and tomato purée. Stir well, then heat until almost boiling. Set aside and keep warm.
Start the risotto:
Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook for 5 minutes until soft and translucent. Stir in the garlic and cook for another minute.
Add the rice and wine:
Stir the Arborio rice into the pan, coating it in the oil. Pour in the wine (or extra stock), and cook while stirring until the liquid is nearly absorbed.
Add the stock gradually:
Begin adding the warm tomato stock one ladle at a time, stirring regularly. Wait for each ladleful to absorb before adding the next. Continue this process for 15–20 minutes until all the stock is used and the rice is al dente. Add a splash of water if the rice is still too firm.
Make the garlic crumbs:
While the risotto finishes cooking, melt the butter in a small frying pan over medium heat. Add the garlic and salt and cook for 30 seconds. Stir in the panko breadcrumbs and cook, stirring frequently, until golden brown. Remove from heat and mix in the parsley, lemon zest, and parmesan.
Finish the risotto:
Stir the cream, grated parmesan, lemon juice, salt, and black pepper into the risotto. Warm through gently, then serve topped with the crispy garlic crumbs.

Tips

Warm stock only: Always use warm stock to keep the rice cooking evenly and avoid dropping the temperature.
Constant stirring: Regular stirring is key for that creamy risotto texture, as it helps release the rice’s starch.
Don’t overcook the rice: Aim for a tender bite (al dente); it continues softening even after removing from the heat.
Watch the crumbs: Garlic and breadcrumbs can burn fast—stay close and stir constantly once they start to brown.

Variations and Substitutions

Make it vegan: Swap cream for a plant-based alternative and use vegan parmesan.
Cheese options: Pecorino or Grana Padano are great alternatives to parmesan.
Add veggies: Stir in spinach, roasted cherry tomatoes, or sautéed mushrooms during the last few minutes.
Skip the wine: Use more stock with a splash of lemon juice for acidity if you prefer no alcohol.

FAQs

Can I make this ahead of time?
Risotto is best served fresh, but you can make it up to the cream step and refrigerate. Reheat gently with a splash of stock or cream, then add toppings before serving.

Can I use another rice type?
Arborio rice is traditional, but Carnaroli or Vialone Nano also work well. Long-grain or basmati won’t yield the same creamy result.

What’s a good wine to use?
A dry white wine like Sauvignon Blanc or Pinot Grigio complements the tomato flavor without overpowering the dish.

Serving Suggestions

Serve with a crisp green salad or steamed greens for a fresh contrast.
Pair with crusty bread or garlic focaccia to scoop up every bit of sauce.
Great as a standalone vegetarian main, or a side with roasted chicken or grilled fish.

Why You’ll Love This Recipe

Packed with deep tomato flavor and creamy texture
Topped with crunchy, garlicky crumbs for contrast
Vegetarian-friendly and easy to adapt
Impressive enough for guests but simple enough for a weeknight dinner