This tomato risotto is proof that simplicity always wins. No complicated equipment, no fancy ingredients, just a handful of good-quality staples treated with care and attention. Sweet, ripe tomatoes are the centrepiece of this dish, with a rich passata slowly folded into creamy Carnaroli rice and finished with butter and Pecorino Romano for richness and depth. The result is a risotto that is silky, comforting, and full of flavour, creamy but still al dente, exactly how it should be.
💯 Follow this link to read and print the written recipe:
https://www.vincenzosplate.com/tomato-risotto/
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INGREDIENTS:
300 g / 10.5oz Carnaroli rice
1/4 onion, finely chopped
50 g / 1.7oz butter
1 standard glass of white wine
1 litre / 4.2 cups hot vegetable stock
Pecorino Romano
1/2 bottle homemade passata
Vine-ripened tomatoes, for decoration
Extra Virgin Olive Oil, EVOO
Salt & Pepper
METHOD:
1) Place the passata in a small saucepan over low heat. Stir gently and let it simmer through for 10–20 minutes. Do not boil it. Set aside.
2( Place a deep pot or deep pan over medium heat. Add 2 tablespoons of extra virgin olive oil, then add the onion. Cook gently for 5–7 minutes until soft and translucent. Then add a small splash of water and stir.
3) While the onion is cooking, prepare the garnish. Line a baking tray with baking paper, add the cherry tomatoes, drizzle with EVOO, and season with salt and pepper. Bake at 200°C / 392°F for 10–20 minutes, or until soft, juicy, and lightly roasted.
4) Once the onion is ready, add the rice to the pot. Stir continuously with a wooden spoon for 1–2 minutes so every grain is coated in oil and gently toasted. Pour in the white wine and keep stirring until it has fully evaporated.
5) Start timing the rice according to the packet instructions. Add hot vegetable stock a little at a time, just enough to cover the rice. Stir continuously.
6) As the liquid absorbs and the rice starts to look dry, add more hot stock, again just enough to cover the rice. Keep stirring the mixture and repeat this process until the stock is used and the rice is almost cooked
7) About 2 minutes before the rice is ready, add the warm passata and stir well. If the colour looks pale, add a little more passata, but keep some aside for plating.
Keep reading the recipe via:
https://www.vincenzosplate.com/tomato-risotto/
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Tomato Risotto
0:24 Ingredients of Tomato Risotto
1:47 Warming the Tomato Passata
2:26 Toasting and Cooking the Rice
3:00 Roasting the Tomatoes
3:28 Continuing the Risotto Cooking
7:44 Pre-Order My Cookbook
8:30 Adding the Passata to the Risotto
10:18 How to Serve Tomato Risotto
12:56 Time to Eat the Tomato Risotto, E ora si Mangia
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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
40 Comments
Nice and simple…
Looks good Vincenzo, I’ll be making that this week. I’m swimming in tomatoes right now so I’ll also be making the passata. Usually my favourite risotto is mushroom, I haven’t seen it with tomato before but I’m keen to try. Thanks for sharing this recipe.
Yes, I am using this risotto as side dish to chcken steak.
Very nice side dish. I like it 😂
Have main meal without meat is like marriage without love. You can still have it, but you will be not much happy. 😂
Hey Vincenzo, would you do a reaction video to "Making 100 Pounds Of Steak Alfredo For The Homeless!" by Kr3w Kali. He makes homemade food of every kitchen.
Grazie Vincenzo per aver reso pubbliche le tue ricette anche per chi non è iscritto al tuo canale, lo apprezzo molto.
One of fav summer Risotto's – I pinched from Jamie Oliver, he uses a beef tomato for each plate of risotto, the best risotto to ever eat in my opinion 🙂
Love this guy. Alton you have competition.
My mother raised me up with this! In Greece it's a basic dish. We call it "Domatórizo".
Thank you Vincenzo! I’ll try this one soon. We’ve made many of your recipes over the last few years. My grandma loved the tiramisu and my housemate made it about 10 times he said it was the best he’s ever had. Have recommended your channel to all of my friends.
That is so special. Than you for sharing it.
This looks delicious, and a very mindful way of cooking very relaxing, when I think of risotto it is always with mushrooms or seafood that is what is usually on the menu in restaurants, I will need to try this tomato one it looks gorgeous. I stopped going to my favourite Italian restaurant as they started putting cream in carbonara, I kid you not, I think it must be under new management…Yikes.
This reminds me that I'd like to see a recipe for fregula.
Why all the AI responses in the comments?
I went to the "G" search engine to look up a recipe for passata, and Chef Vincenzo's recipe came up. ❤
what is passata? and how do you make it ?
I,liketooput ketchup on mine also….freaking fake chef..
I wish I can make risotto again. I first discovered risottos many years ago.
Molto Bene Grazie Vincenzo, That's going in the repertoire. And apologies for mixing Italian, English and French in one sentence😅
Not normally a fan of risotto but this looks (almost) as amazing as your ciambotta was, so I'll definitely be making this. One question… where did you get your sensational pan? What type and brand is it. My life cannot be complete without one
No chili 🌶️ ham? 😂😉
I like the finishing touches! Pecorino… personally I find too salty or does it not taste so salty in this recipe?
Looks delicious. Just had a porcine mushroom risotto made with rehydrated dried mushrooms. Unfortunately here in the north tomatoes are out of season and not very good. I'll try your recipe in summer on the northern hemisphere.
Can see why you can't stop, it got tomatoes in it.
Perfecto – that looks so juicy and delicious 😋
Is pasta I can have it like this with the sauce but with rice I need a protein with it and a vegetable… I think I will turn this risotto into a prawn and asparagus tomato risotto but exactly the way you made it.
Oh my god I can’t wait to make it. My mouth is watering.
I was not a fan of risotto. Then I made a porcini risotto that changed my opinion.
Now this recipe. It was fast and delicious. What was meant to be dinner and breakfast became dinner only because I ate it all.
Thank you for this fantastic recipe.
This looks perefect for my workday lunch to bring!! I love Italian food (though I've never been there yet), but much appreciate you share all these amazing recipe! Thank you!
Could you perhaps make a video of how to preserve lemons in salt? Would love a recipe from an Italian. No pressure! 😅
I love all of your recipes and your brand recommendations. Giuseppe Cocco, the best…I use it all the time. I agree to spend the few extra dollars for better pasta, it makes all the difference.
Our daughter just made a large portion of this to take for lunch this week. Mmmm!
Booktopia here in Australia – can't wait for my book. I'm cookin' this on Sunday – thanks
i make mushroom and chicken risotto – i use a few fresh shitake but add a dried one to the chicken stock to enhance its umami, and of course when it is well hydrated fry it off with the chicken and fresh mushrooms. dill from my garden is also a star here. i second the need for butter – sooooo important!
Sorry to whinge 😥
The sound on this vid is terrible. Blurred, echo-y.
Still liked, though.
Translation: Italians that not adapt to Australian ways versus Italians that went to Australia and are very enthuastic about it.
Which is funny because Australian track suits are very unique, high quality and from Italy
Nice recipe, tastes good and makes you comfortable 😊
Didn't try it yet but i'm sure it's tasty. This channel never fails me.
Also love adding sun-dried tomatoes
Looks absolutely amazing Vincenzo!!!
🙏🙏
Now I know what it will be for dinner tomorrow 🙂
👏