Name: Creamy Tomato Risotto with Crispy Garlic Crumbs Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 400 g (14 oz) tin chopped tomatoes; 240 ml (1 cup) vegetable stock; 2 tbsp tomato puree (paste for US); 1 tbsp olive oil; 1 small onion, peeled and finely chopped; 1 clove garlic, peeled and minced; 150 g (3/4 cup) Arborio rice; 80 ml (1/3 cup) white wine (optional, replace with stock if preferred); 3 tbsp double (heavy) cream; 4 tbsp grated parmesan cheese (or vegetarian Italian-style hard cheese); 1 tbsp fresh lemon juice; Good pinch salt and black pepper; 1 tbsp butter; 1/4 tsp Maldon salt (or a good pinch of normal salt); 2 cloves garlic, peeled and minced; 4 tbsp (30 g) panko breadcrumbs; 1 tsp chopped parsley; Zest of half a lemon; 3 tbsp (20 g) parmesan (or vegetarian Italian-style hard cheese)

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Introduction

This creamy tomato risotto is a comforting and flavorful dish perfect for any night of the week. Rich with tomato and parmesan, it’s elevated by crispy garlic crumbs that add a delightful crunch. Simple ingredients come together to create a satisfying meal that’s both elegant and easy to make.

A close-up of creamy orange risotto filling most of a white speckled bowl, topped with a layer of golden toasted breadcrumbs mixed with some grated white cheese, bright green chopped parsley, and thin yellow lemon zest strips scattered across the top. The risotto has a soft, thick texture with visible grains, speckled lightly with black pepper. The bowl is set on a white marbled surface with part of a halved lemon visible in the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

400 g (14 oz) tin chopped tomatoes
240 ml (1 cup) vegetable stock
2 tbsp tomato puree (paste for US)
1 tbsp olive oil
1 small onion, peeled and finely chopped
1 clove garlic, peeled and minced
150 g (3/4 cup) Arborio rice
80 ml (1/3 cup) white wine (optional, replace with stock if preferred)
3 tbsp double (heavy) cream
4 tbsp grated parmesan cheese (or vegetarian Italian-style hard cheese)
1 tbsp fresh lemon juice
Good pinch salt and black pepper
1 tbsp butter
1/4 tsp Maldon salt (or a pinch of normal salt)
2 cloves garlic, peeled and minced
4 tbsp (30 g) panko breadcrumbs
1 tsp chopped parsley
Zest of half a lemon
3 tbsp (20 g) parmesan (or vegetarian Italian-style hard cheese)

Instructions

Step 1: Make the tomato stock by placing the tin of chopped tomatoes into a large jug. Add the vegetable stock and tomato puree, stir well, then heat in a pan or microwave until nearly boiling. Turn off the heat.
Step 2: Heat olive oil in a large pan over medium heat. Add the chopped onion and cook for about 5 minutes until translucent. Add the minced garlic, stir, and cook for another minute.
Step 3: Stir in the Arborio rice to coat it with oil. Pour in the white wine and stir until it is nearly absorbed.
Step 4: Add the warm tomato stock one ladle at a time, stirring frequently. Wait until each ladle is almost fully absorbed before adding the next. Continue for 15-20 minutes until stock is used up and rice is tender but still slightly firm.
Step 5: If the rice is too firm, add a ladle of water and reduce heat to very low.
Step 6: To make crispy garlic crumbs, melt butter in a small frying pan until it foams slightly. Add salt and minced garlic, stirring for about 30 seconds.
Step 7: Add the panko breadcrumbs, stirring to coat them in butter. Cook until breadcrumbs turn golden brown, stirring often to avoid burning. Remove from heat and mix in parsley, lemon zest, and parmesan.
Step 8: Return to the risotto and stir in the cream, parmesan, lemon juice, salt, and pepper. Heat through gently, then serve topped with the crispy garlic crumbs.

Tips & Variations

Use vegetable stock made from scratch for deeper flavor or substitute with chicken stock if not vegetarian.
For a vegan version, replace cream and parmesan with plant-based cream and nutritional yeast.
White wine is optional; if omitted, use an equal amount of stock to keep the liquid balance.
Keep stirring the risotto often to release the rice’s natural starches for a creamy texture.
Add fresh basil or oregano to the garlic crumbs for an herby twist.

Storage

Store any leftover risotto in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of stock or water to loosen the texture. The crispy garlic crumbs are best made fresh, but you can store them separately in an airtight container for up to 1 day and sprinkle on top when serving.

How to Serve

A close-up view of creamy orange risotto in a white speckled bowl, showing thick, soft rice grains coated in a rich sauce, layered with a sprinkling of coarse black pepper on top. Above the risotto is a generous layer of golden brown toasted breadcrumbs mixed with finely grated white cheese and small lemon zest strips, adding texture and a fresh yellow color. Fresh green parsley leaves are scattered over the top, giving a burst of green color that contrasts with the warm orange base. The bowl is placed on a white marbled surface, with a lemon wedge partially visible at the edge of the frame. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice for risotto?

Arborio rice is best for risotto because it releases starch and creates creaminess. If you don’t have Arborio, Carnaroli or Vialone Nano are good alternatives. Other rice types won’t achieve the same texture.

What causes risotto to turn out too mushy?

Adding too much liquid or overcooking the rice can cause mushiness. Add stock gradually and keep stirring to monitor the texture. The rice should be tender yet retain a slight bite.