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Creamy Tomato Risotto with Crispy Garlic Crumbs Recipe

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★★★★★

4.4 from 132 reviews

This Creamy Tomato Risotto with Crispy Garlic Crumbs is a comforting and flavorful dish combining the rich creaminess of a classic risotto with a vibrant tomato base, enhanced by fresh lemon juice and parmesan. Topped with crunchy, golden garlic breadcrumbs, this recipe offers a delightful contrast of textures and a burst of savory flavors perfect for a satisfying vegetarian meal.

Ingredients

Scale

Tomato Risotto

  • 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

Crispy Garlic Crumbs

  • 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)

Instructions

  1. Prepare Tomato Stock: Place the tin of chopped tomatoes in a large jug, add vegetable stock and tomato puree, and stir well. Heat this mixture in a small pan or microwave until nearly boiling, then turn off the heat.
  2. Sauté Aromatics: Heat olive oil in a large pan. Add chopped onion and cook for about 5 minutes until translucent. Add minced garlic and cook for another minute, stirring frequently to prevent burning.
  3. Toast Rice and Add Wine: Add Arborio rice to the pan and stir well to coat the grains with oil. Pour in the white wine (if using), stirring until nearly absorbed.
  4. Cook Risotto with Stock: Begin adding the warm tomato stock one ladle at a time, stirring regularly and allowing each ladleful to be absorbed before adding the next. Continue this process for about 15-20 minutes, stirring often.
  5. Check Rice Texture: Taste the rice; it should be tender but still slightly firm to the bite. If too hard, add a small amount of water. Lower the heat to very low to keep warm.
  6. Make Crispy Garlic Crumbs: In a small frying pan, melt butter until it foams slightly. Add salt and minced garlic, stirring for about 30 seconds until fragrant.
  7. Toast Breadcrumbs: Add panko breadcrumbs to the pan, stirring to coat them evenly in butter. Cook until breadcrumbs are golden brown and crispy, stirring frequently to prevent burning. Remove from heat and stir in parsley, lemon zest, and parmesan cheese.
  8. Finish Risotto: Stir cream, parmesan, lemon juice, salt, and pepper into the risotto on low heat until fully combined and creamy.
  9. Serve: Dish the risotto onto plates and top generously with the crispy garlic crumbs for a delightful texture contrast.

Notes

  • Use vegetarian Italian-style hard cheese to keep this recipe vegetarian.
  • If you prefer, omit white wine and use additional vegetable stock instead.
  • Stir regularly during cooking to prevent the risotto from sticking and ensure even cooking.
  • Keep a close eye on the garlic breadcrumbs as they can burn quickly.
  • This dish pairs well with a fresh green salad or steamed vegetables.

Keywords: Tomato Risotto, Creamy Risotto, Vegetarian Risotto, Garlic Breadcrumbs, Italian Main Dish

Find it online: https://todayfoodrecipe.com/creamy-tomato-risotto-with-crispy-garlic-crumbs-recipe/