vegetarian tomato risotto
Print Pin
0 from 0 votes

Vegetarian Tomato Risotto

This creamy Vegetarian Tomato Risotto is infused with flavor from a San Marzano tomato broth.  It just might be better than your grandma's risotto! 
Course Main Course
Cuisine Italian, vegetarian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 people
Calories 399kcal
Author Delicious Everyday



  • Start by preparing the tomato-vegetable stock. In a large blender, puree the San Marzano tomatoes and vegetable broth. Work in batches if your blender is not large enough. Set aside. 
  • In a large pot, heat 1 tbsp of the butter. Add onion and cook for 3-4 minutes, until starting to turn golden.
  • Add the garlic and cook for additional 30 seconds. 
  • Add the Arborio rice. Stir to coat with the butter. Cook for 3-4 minutes, until just lightly toasted. Stir constantly to prevent burning.
  • Turn heat to medium-low. Add 1/4 cup of the tomato-vegetable stock and stir slowly until fully absorbed. 
  • Continue to add liquid into the rice in small increments, about 1/4 cup at the time. Each time you add liquid, slowly stir the risotto until the stock is fully absorbed into the rice. It is a slow process - it will take you 45-60 minutes to get all the liquid into the risotto! 
  • Hint: If you go to quickly and feel like you need additional liquid, just use some extra plain vegetable broth or even a bit of water.
  • Taste the risotto when you think it's done. If it's not tender (to your preference) yet, cook longer. Continue adding liquid so the risotto retains a slightly soupy quality.
  • When the risotto is cooked to your liking, stir in the remaining butter and the Parmesan cheese. Season with salt and pepper.
  • Serve garnished with basil and extra parmesan cheese.


Calories: 399kcal | Carbohydrates: 63g | Protein: 11g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 1265mg | Potassium: 406mg | Fiber: 3g | Sugar: 6g | Vitamin A: 39.1% | Vitamin C: 24.2% | Calcium: 22% | Iron: 18.6%