Learn how to make Italian classic Risotto al Pomodoro with arborio rice, wine, fresh tomatoes, and basil. This creamy tomato risotto is packed with flavors and perfect every time.
Like most Italian recipes, this risotto is cooked slowly in a rich tomato sauce, allowing the flavors of the tomatoes, broth, and fresh basil to meld beautifully. What sets this recipe apart is roasting the ingredients before adding them to the rice, which adds depth of flavor.
I love to make it when it is tomato season for the best tomato flavor, but it’s also delicious year-round with good-quality canned tomatoes or passata.

Why you will love this recipe
- It’s easy to whip up with just a few basic ingredients, like rice, peeled tomatoes, vegetable broth, basil, and Parmigiano cheese in the pantry. It is a perfect side dish or main dish for busy weeknights when I’m out of ideas.
- This simple classic Italian dish contain just whole food ingredients packed with flavor and nutrients, it’s a great addition to your longevity recipes.
- Its creamy texture and mild taste make this comfort food a hit with kids; they enjoy every bite.

Ingredients
Risotto rice
The best type for risotto is short grain rice with a high starch content. Arborio or Carnaroli are the most widely available and commonly used types of rice for making a creamy, perfectly textured risotto. I have also used it in Risotto al Cavolfiore.
Tomatoes
Use ripe tomatoes like San Marzano or Roma tomatoes for the best flavor and texture. If out of season, you can substitute with whole canned tomatoes, passata or homemade tomato sauce.
chicken or vegetable broth
Both chicken and vegetable broth work well for adding depth of flavor, but you can also use a cup of water as a substitute if needed.

Wine
For risotto, choose a dry white wine like Pinot Grigio, Sauvignon Blanc, or a Chardonnay. These wines add a subtle acidity and enhance the overall flavor without overpowering the dish. Avoid sweet wines, as they can alter the balance of the risotto.
Saffron
This delicate spice adds a beautiful golden color and an earthy flavor. Use sparingly, as a little goes a long way!
You can also omit saffron if you don’t have it on hand, the risotto will still be delicious without it. For a hint of color, you can add a pinch of turmeric, but it’s optional.

Risotto al Pomodoro recipe
First step: Bake the Tomato Mixture
In a large mixing bowl, combine the halved cherry tomatoes, minced garlic, finely chopped basil, 2 tablespoons of olive oil, salt, and pepper. Mix well. Transfer the tomato mixture to a baking dish and bake in a preheated oven at 200°C (400°F) for about 30 minutes, or until the tomatoes release most of their juice.

Second step: Bloom the Saffron
In a small bowl, add the pinch of saffron to 2 tablespoons of warm water and let it bloom while the tomatoes bake.
Third step: Combine the ingredients
To cover the bottom of the pan, heat the remaining olive oil in a large saucepan over medium heat. Add the chopped onions and sauté until they are translucent. While the broth heats up, add the rice and stir with a wooden spoon, allowing it to toast for 2-3 minutes until the grains are well coated. Lastly, add the tomato mixture to the pan and stir in the bloomed saffron, mixing well.
Fourth step: Add liquids
Pour in the white wine and cook until it’s mostly absorbed, stirring frequently. Now you will begin to add the hot broth, one ladle at a time. bringing the rice mixture to a simmer while stirring continuously until the rice absorbs the liquid before adding more. This should take about 18-20 minutes, or until the rice is creamy and al dente.

Fifth step: Stir in the cheese
Once the rice is cooked to your liking, remove the pan from the heat. I always taste the risotto to check if it’s done. Give the risotto a quick stir and sprinkle grated Parmesan cheese and adjust the seasoning with salt and pepper to taste.
Plate the risotto and garnish with additional fresh basil if desired. Enjoy your delicious Risotto al Pomodoro!

Can I make it from canned tomatoes?
Yes, you can, just use the best quality, such as San Marzano tomatoes. Cut whole canned tomatoes in half and roast them on the baking tray the same way as cherry tomatoes.
Can I make this tomato risotto recipe using tomato paste?
Yes, you can, reduce the amount slightly, using about 2-3 tablespoons. Skip the roasting process and add it when cooking the onions to allow the paste to caramelize. You can also mix it with some broth for a smoother consistency.

Can I make risotto without wine?
Yes, you can! Simply substitute the wine with an equal amount of extra broth or water. A splash of lemon juice or a teaspoon of white wine vinegar can also be added for a slight acidity.
How do you store the leftovers?
You can store leftover risotto in an airtight container in the refrigerator for 2 days. The broth can be made days in advance and stored in an airtight container in the refrigerator.
Other longevity recipes to try


Risotto Al Pomodoro – Easy Tomato Risotto Recipe
Equipment
- NutriChef Nonstick Cookie Sheet Baking Pan | 2pc Large and Medium Metal Oven Baking Tray – Professional Quality Kitchen Cooking Non-Stick Bake Trays w/ Rimmed Borders, Guaranteed NOT to Wrap
Ingredients
- 1 cup Rice short grain, arborio
- 1 cup cherry tomatoes halved
- 2 onion diced
- 3 cloves garlic minced
- 1 pinch saffron
- 1 handful basil fresh, finely chopped
- 1 cup vegetable stock
- 1 dcl dry white wine white, dry
- 100 g Parmesan cheese shreded
- 4 tbsp olive oil
- salt and pepper to taste
Instructions
- In a large mixing bowl, combine the halved cherry tomatoes, minced garlic, finely chopped basil, 2 tablespoons of olive oil, salt, and pepper. Mix well. Transfer the tomato mixture to a baking dish and bake in a preheated oven at 200°C (400°F) for about 30 minutes, or until the tomatoes release most of their juice.
- In a small bowl, add the pinch of saffron to 2 tablespoons of warm water and let it bloom while the tomatoes bake.
- To cover the bottom of the pan, heat the remaining olive oil in a large saucepan over medium heat. Add the chopped onions and sauté until they are translucent. While the broth heats up, add the rice and stir with a wooden spoon, allowing it to toast for 2-3 minutes until the grains are well coated. Lastly, add the tomato mixture to the pan and stir in the bloomed saffron, mixing well.
- Pour in the white wine and cook until it’s mostly absorbed, stirring frequently. Now you will begin to add the hot broth, one ladle at a time. bringing the rice mixture to a simmer while stirring continuously until the rice absorbs the liquid before adding more. This should take about 18-20 minutes, or until the rice is creamy and al dente.
- Once the rice is cooked to your liking, remove the pan from the heat. I always taste the risotto to check if it’s done. Give the risotto a quick stir and sprinkle grated Parmesan cheese and adjust the seasoning with salt and pepper to taste.
- Plate the risotto and garnish with additional fresh basil if desired. Enjoy your delicious Risotto al Pomodoro!
Can be risotto so good and simple? Amazing!