Delicious Risotto Tomaten

- recipe, tutorials - 2 min read - edit post

After eating countless risotto from several restaurants I thought to cook my own version. You generally eat risotto ai funghi but this my version has tomatoes in it. Let’s start cooking.

Recipe risotto tomaten



  • 150g Arborio rice (Risotto rice)
  • 100ml White wine
  • 200g tin of chopped tomatoes
  • 1 tbsp tomato puree
  • 1 tbsp olive oil
  • 1 small onion peeled and finely chopped
  • 1-2 clove garlic peeled and minced
  • 3 tbsp double (heavy) cream
  • 4 tbsp grated parmesan cheese
  • Good pinch of salt and black pepper

Garlic Crumbs

  • 3/4 tbsp butter
  • 1/4 tsp salt
  • 2 cloves garlic peeled and minced
  • 4 tbsp breadcrumbs (dry)
  • 1 tsp chopped parsley/cilantro
  • 3 tbsp parmesan cheese

Cooking Steps

  • First make your tomato based stock. Place a tin of chopped tomatoes in a large jug with lukewarm water and tomato puree. Mix it well until you get slightly thinner version of tomato based stock.
  • Soften a chopped onion and garlic in a pan with a little oil, then the rice and wine.
  • Wait for the wine to almost fully absorb, then add the tomato stock a ladle at a time. Stir it regularly and ensure each ladle has almost fully absorbed before adding the next.
  • Put lid on your pan and cook for 10 mins (to cook rice properly).
  • Now add cream into risotto followed by parmesan and salt & pepper.
  • Whilst the risotto is cooking, melt some butter in a small frying pan with salt and garlic, then add in breadcrumbs and brown, stirring often. Turn off the heat and stir in parsley/cilantro.

Sprinkle breadcrumbs on risotto to serve.