Cherry Tomato Risotto Recipe

To make a tomato risotto recipe healthier without losing any of its rich flavor, you can opt for several ingredient swaps. First, reduce the amount of butter or replace it with olive oil to cut down on saturated fat while keeping the richness. For an even lighter dish, use low-sodium vegetable broth or chicken stock instead of regular stock, and reduce the amount of cheese by using a high-flavour variety like parmesan sparingly. You can also add more vegetables, such as spinach, zucchini, or roasted cherry tomatoes, which add volume, nutrients, and flavour without adding extra calories. If you're looking to lower carbs, consider using a blend of Arborio rice and a whole grain like farro or quinoa, though this will alter the traditional creamy texture of risotto.

Yes, you can make tomato risotto ahead of time, but risotto is best served fresh because of its creamy consistency. If you need to prepare it in advance, cook the risotto up to 90% done, stopping before the rice is fully tender. When you’re ready to serve, reheat the risotto in a pan over medium heat, adding a bit of vegetable broth or chicken stock to loosen the rice and finish the cooking process. This will help retain the creamy texture. You can also prepare the base of the tomato risotto recipe, such as sautéing the onions, garlic, and tomatoes, ahead of time and store it in the fridge for up to two days.

Tomato risotto can be stored in the fridge for up to three days in an airtight container. To reheat, simply warm it on the stove or in the microwave, adding a splash of broth or water to regain its creamy texture. If you want to store it longer, the risotto can be frozen for up to three months, though freezing might slightly affect the texture. To freeze, place the cooled risotto in a freezer-safe container or bag, making sure to press out any excess air. Thaw in the refrigerator overnight before reheating on low heat, stirring frequently.

Arborio rice is the most common type used in risotto recipes due to its high starch content, which gives the dish its signature creamy texture. You can also use Carnaroli rice, which is even starchier and results in an even creamier dish, though it's less common and slightly more expensive. Vialone Nano is another risotto rice variety that works well in tomato risotto recipes. Avoid using regular long-grain rice like basmati or jasmine, as they lack the starch necessary to achieve the proper creamy consistency and will make the risotto more like a pilaf.

Your risotto rice is fully cooked when it’s tender but still has a slight bite, similar to al dente pasta. This typically takes around 18-20 minutes of cooking time after the stock has been added. To check, taste a small spoonful of the rice. It should be creamy, and the grains should be separate but not too firm or crunchy. Keep in mind that the rice will continue to cook slightly even after you take it off the heat, so it's best to remove it from the stove when it's just shy of your desired doneness.

To prevent your risotto rice from becoming mushy, make sure not to overcook the rice or add too much stock at once. Always add the vegetable broth or chicken stock gradually, one cup at a time, allowing the rice to fully absorb the liquid before adding more. Stir frequently to release the starch but avoid constant stirring, which can break down the rice grains and result in a mushy texture. Cooking the risotto on medium to low heat is important for controlling the absorption of liquid and preventing the rice from overcooking. Keep an eye on the cooking time and check the rice for doneness before adding the final batch of stock.

Whether or not to peel the tomatoes for your tomato risotto recipe depends on your personal preference. If you're using fresh tomatoes and prefer a smoother texture, you can peel them by blanching them in boiling water for 30 seconds, then transferring them to ice water and slipping off the skins. However, for a more rustic texture, you can leave the skins on, especially if using cherry tomatoes. The skins will soften during cooking and add an extra layer of texture to the risotto. If using canned tomatoes or tomato puree, peeling isn’t necessary.

Yes, you can easily make an alcohol-free version of this cherry tomato risotto recipe by omitting the white wine. The wine adds a layer of acidity and depth, but you can substitute it with an equal amount of extra vegetable broth or chicken stock. To replicate some of the tartness that wine brings, you could add a splash of lemon juice or a teaspoon of vinegar toward the end of the cooking process. This will help maintain the balance of flavours in the dish without the need for alcohol.