Creamy Tomato Risotto with Crispy Garlic Crumbs

Will you just make a risotto utilizing stock?

Probably not!

This sauce base for this Creamy Tomato Risotto (my new most loved btw) is generally comprised of tinned tomatoes.

Each nibble of that delicate rice is mixed with rich tomato-iness, all polished off toward the end with cream, parmesan and dark pepper.

And afterward obviously we’re finishing it off with fresh garlic morsels – in light of the fact that you realize the amount I love my fixings (hi plans with a million garnishes, for example, my Spicy Parsnip and Sweet Potato Soup, redesigned Avocado and Eggs on Toast and Veggie Mexican Tortilla Pan).

Creamy Tomato Risotto

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Recipe by kitchensanctuary+ Course: DinnerCuisine: Italian, AmericanDifficulty: Easy
Servings

3

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

A deliciously moreish Creamy Tomato Risotto topped with crispy garlic breadcrumbs – made with mainly store cupboard ingredients. It’s tender and creamy, with a slightly tomato-ey tang and just the right amount of sauciness to make it utterly moreish!

Ingredients

  • Risotto:
  • 14 oz (400g) tin of chopped tomatoes

  • 1 cup (240ml) vegetable stock

  • 2 tbsp tomato puree/paste

  • 1 tbsp olive oil

  • 1 small onion – peeled and finely chopped

  • 1 clove garlic – peeled and minced

  • 3/4 cup (150g) Arborio rice

  • 1/3 cup (80ml) white wine – optional, replace with stock if you’d prefer

  • 3 tbsp double (heavy) cream

  • 4 tbsp grated parmesan cheese – (or vegetarian Italian-style hard cheese if you want it vegetarian)

  • 1 tbsp fresh lemon juice

  • Good pinch of salt and black pepper

  • Crispy Garlic Crumbs:
  • 1 tbsp butter

  • 1/4 tsp Maldon salt – or just a good pinch of normal salt

  • 2 cloves garlic – peeled and minced

  • 4 tbsp (30g/1 oz) panko breadcrumbs

  • 1 tsp chopped parsley

  • Zest of half a lemon

  • 3 tbsp (20g) parmesan – (or vegetarian Italian-style hard cheese if you want it vegetarian)

Directions

  • First make your tomato based stock. Place the tin of chopped tomatoes into a large jug. Add in the vegetable stock and tomato puree and stir. Heat this stock in a small pan or in the microwave until almost boiling, then turn off the heat.
  • Heat oil in a large pan, add the onion and cook for about 5 minutes until the onion starts to go translucent, add in the garlic, stir and cook for a further minute.
  • Add in the rice and stir until the oil has coated the rice. Add in the wine and stir.
  • Wait for the wine to almost fully absorb (stirring regularly) and then add the tomato stock a ladle at a time, ensuring each ladle has almost fully absorbed before adding the next. Ensure you stir regularly.
  • fter about 15-20 minutes you should have used up all of the stock. Have a taste of the rice. It should be softer, but still have a bit of a bite to it (it will soften up further when you add the cream). If the rice is still too hard, you can add in a ladle or so of water. Turn the heat down to very low.
  • Next make your crispy garlic crumbs. Heat the butter in a small frying pan until it starts to foam slightly.
  • Add the salt and the garlic and stir for about 30 seconds.
  • Add in the breadcrumbs and stir to ensure the butter covers all of he breadcrumbs. Allow to cook until the breadcrumbs start to brown a little, stirring often. Keep a close eye on them as they burn very easily. When ready, turn off the heat and add in the parsley, lemon zest and parmesan.
  • Now go back to your risotto. Add in the cream, parmesan, lemon juice and salt & pepper. Give everything a good stir, whilst on the heat, and then serve topped with the crispy breadcrumbs.

Notes

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