Excited to introduce this Easy One Pot Tomato Risotto! This creamy roasted tomato risotto is ready in under 30 minutes and uses simple pantry ingredients. It’s also very affordable — costing less than £2.50 for the whole recipe.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Easy One Pot Tomato Risotto
- Substitutions
- Variations
- How to make Easy One Pot Tomato Risotto
- Leftovers
- Recipe FAQs
- Easy One Pot Tomato Risotto Recipe
Why this recipe works
This is one of the simplest and most satisfying tomato risottos you can make. It comes together quickly, which makes it ideal for busy weeknights, but the comforting, creamy texture also works well through cooler months. Using small baby tomatoes brings concentrated, bright flavour; when they burst and release their juices they create a naturally rich base that melds beautifully with the rice and stock.
The method keeps things straightforward — everything is cooked in one pan, which concentrates flavour and keeps cleanup easy. The risotto achieves a restaurant-quality creaminess without relying on dairy, so it suits vegan or dairy-free diets while remaining rich and comforting.
Ingredients to make Easy One Pot Tomato Risotto
- Baby tomatoes – small tomatoes give a concentrated, sweet-tart flavour when roasted or fried briefly.
- Shallot – milder and sweeter than an ordinary onion; it balances the tomato acidity well.
- Garlic cloves – for gentle warmth and aromatic depth.
- Sage – adds an earthy, slightly citrusy herb note that complements the tomatoes.
- Tomato puree – boosts colour and adds depth to the tomato base.
- Arborio rice – a short-grain, starchy rice that yields a creamy risotto texture.
- Vegetable stock – cooks the rice and adds savory flavour; use a good-quality stock for best results.
See the recipe card below for exact quantities.
Substitutions
- Tomatoes – Baby tomatoes are preferred for flavour, but larger fresh tomatoes can work. Canned tomatoes are an option in a pinch, though the flavour is milder.
- Arborio rice – Carnaroli is a great substitute; other short-grain, high-starch rices will also work. Long-grain rice may be used but won’t be as creamy.
- Vegetable stock – Vegetable broth or a good stock cube dissolved in water is fine. If not vegan, chicken stock can be used.
- Shallot – replace with yellow onion if needed.
Variations
- Deluxe – Finish with vegan parmesan or fresh basil leaves. For a non-vegan option stir in mascarpone for extra richness.
- Spicy – Add red pepper flakes during cooking or sprinkle fresh chopped chilli on top when serving.
- Kid-friendly – Let children help crush the tomatoes — it’s fun and safe. The recipe is simple and nutritious, making it a good family meal.
How to make Easy One Pot Tomato Risotto
Step 1: Finely dice the shallot and garlic.
Step 2: Heat a large non-stick pan with a little oil. Add the whole tomatoes and fry for 2–3 minutes until they start to soften.
Step 3: Press down on the tomatoes with a fork to release their juices.
Step 4: Add diced shallot, garlic, sage, tomato puree and rice to the pan. Fry together for a couple of minutes so the rice starts to toast and the flavours combine.
Step 5: Pour in the vegetable stock and bring to a gentle simmer. Reduce the heat and cook for 20–25 minutes, stirring every 5 minutes or so to prevent sticking, until the rice has absorbed the liquid and the risotto reaches your desired consistency. Finish with cracked black pepper and serve.
Hint: Stir regularly during the final stage to stop the rice from catching on the pan bottom.
Leftovers
Store leftover risotto in an airtight container in the fridge for 2–3 days. Reheat gently in a saucepan, adding about 1/4 cup (60 ml) of stock per cup of risotto to loosen the texture. Bring to a simmer and make sure it’s piping hot before serving. Do not leave cooked risotto at room temperature.
Recipe FAQs
Tomato risotto pairs nicely with added proteins: beans for a vegan option, or grilled meats or fish for non-vegan meals. A simple green salad or roasted vegetables also complement the dish well.
Yes, canned tomatoes work in a pinch, but fresh baby tomatoes give a brighter, more concentrated flavour.
Absolutely. This recipe achieves a creamy texture through the rice’s starch and tomato base, so cheese is optional.
Tomato risotto includes nutritious vegetables and herbs. It is a carbohydrate-rich dish due to the rice, but this version avoids added butter or cheese, making it a lighter option than many traditional risottos.
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Easy One Pot Tomato Risotto
Equipment
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Chopping Board
-
Knife
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Large non-stick frying pan
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Wooden spoon
Ingredients
- 270 g baby tomatoes
- 1 shallot
- 2 large garlic cloves
- 1 tsp sage
- 2 tbsp tomato puree
- 210 g arborio rice (1 cup)
- 800 ml vegetable stock
Instructions
- Finely dice the shallot and garlic.
- Heat a large non-stick pan with oil, add whole tomatoes and fry for 2–3 minutes until they begin to soften.
- Press the tomatoes with a fork to release their juices. Add diced shallot, garlic, sage, tomato puree and rice. Fry together for about 2 minutes.
- Add the stock and reduce to a low simmer. Cook 20–25 minutes, stirring every 5 minutes, until the rice has absorbed the liquid and the risotto reaches the desired texture.
- Once the liquid is absorbed, season with cracked black pepper and serve.
Notes
Substitutions & variations: See the section above for easy swaps and ideas.
To store: Keep in an airtight container in the fridge for 2–3 days. Reheat with a splash of stock to loosen the texture.
To freeze: Freezing is not recommended; the texture can suffer.
Tip 1: Adding all the stock at once saves time and still delivers great results.
Tip 2: A good-quality stock cube or stock improves the final flavour.
Nutrition
