Recipe: Tomato Risotto

Tomato Risotto

Tomato Risotto

Time: 40 – 50 Minutes
Difficulty: Medium
When: Dinner | Date

My Experience

My sister doesn’t like risotto, but she loves my tomato risotto. She even rated it a 10 out of 10 and she can be a tough cookie when rating my food. I warn you though, this recipe is about patience and being in three places at once.

My Suggestions

  • Coat the rice in oil before adding liquid to help it absorb the liquid slowly without becoming soggy
  • Add the chicken or vegetable stock gradually (one landfill at a time)
  • Prepare the tomatoes by cutting them into 3 pieces before hand
  • Do not add too much parmesan


  • 2-3 tablespoons of olive oil
  • 200 grams of arborio rice
  • 500 millilitres of chicken or vegetable stock
  • 50 grams of unsalted butter
  • 250 grams of cherry tomatoes
  • 100 grams of marscapone cheese
  • 25 grams of parmesan cheese


1.  Prepare the rice.  Heat the oil in a large frying pan, add the rice and stir well to coat the grains in the oil.  Bring the stock to a boil and add 1 ladleful of it at a time to the rice, stirring well after each addition, until the liquid has been cooked but still al dente.  This will take about 15 to 18 minutes.
2.  Prepare the tomatoes.  As you prepare the risotto, heat the butter in a small saucepan, add the tomatoes and gently cook for about 10 minutes until soft.  Pass through a mouli or coarse sieve; alternatively mash with a potato masher.
3.  Finish the dish.  When the rice is cooked, fold in the mascarpone, Parmesan and the tomato mixtures, adjust the seasoning and serve.

Recipe by Gordon Ramsay


6 thoughts on “Recipe: Tomato Risotto

  1. Pingback: Passing It On – The Wonderful Team Readership Award | Love, Food & Beer

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