Creamy Tomato Risotto with Crispy Garlic Crumbs

A deliciously moreish Creamy Tomato Risotto topped with crispy garlic breadcrumbs -  made with mainly store cupboard ingredients. It's tender and creamy, with a slightly tomato-ey tang and just the right amount of sauciness to make it utterly moreish!

Can you only make a risotto using stock?

Nope!

This sauce base for this Creamy Tomato Risotto (my new favourite btw) is mostly made up of tinned tomatoes.
Every bite of that tender rice is infused with rich tomato-iness, all finished off at the end with cream, parmesan and black pepper.

And then of course we're topping it off with crispy garlic crumbs - because you know how much I love my toppings (hello recipes with a million toppings such as my Spicy Parsnip and Sweet Potato Soup, upgraded Avocado and Eggs on Toast and Veggie Mexican Tortilla Pan).

What do we need?

How to make Tomato Risotto with Crispy Garlic Crumbs

• First make your tomato based stock. Place a tin of chopped tomatoes in a large jug with vegetable stock and tomato puree. Stir and heat through (in the microwave or in a pan) until hot.
• 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.
• Finish the risotto with cream, parmesan (or a vegetarian hard cheese alternative), lemon juice and salt & pepper.

• Whilst the risotto is cooking, melt some butter in a small frying pan with salt and garlic, then add in panko breadcrumbs and brown, stirring often. Turn off the heat and stir in parsley, lemon zest and parmesan (or a vegetarian hard cheese alternative).

Top the risotto with the breadcrumbs to serve.

Do you cover risotto while cooking?

For this recipe you don't need to cover the risotto whilst cooking.

Can I make it in the oven instead?

Yes, preheat the oven to 180C/350F.

Start the risotto in an oven-proof pan on the hob/stovetop. Add all of the stock in at once, then stir and place a tight fitting lid on top. Place in the oven and cook for 20 minutes.

Remove from the oven and stir in the cream, cheese, lemon juice, salt and pepper before serving.

The addition of the crunchy crumbs on top are so addictive, you may find yourself eating spoonfuls of the stuff before it even gets to the risotto.  I find they also add a bit of variety so each mouthful is a little different.

One of the things that used to stop me from ordering risotto in restaurants is that each forkful is the same - generally making them dishes of delicious monotonousness.

I still feel the same way when I go to restaurants, but now - greedy person that I am - I order a side of juicy prawns or something if I think it's going to be too lite on the toppings.

If you love toppings too, then the crispy crumbs are great, but you can also change it up with different toppings each time - such as mozzarella, fresh basil, jalepenos, fried chorizo, shredded chicken and roasted veggies.

Coming back to the breadcrumbs.  You can use either panko, or you can make your own.  Every so often I find I've gone over the top with the bread buying, and I have a pile of slightly stale bread.  Rather than throw it away (or make a giant bread and butter pudding cake) this is the perfect time to get your food processor or grater out.  Just grate it all up, crusts and all.  Bag the crumbs up into little freezer bags and stick them in the freezer.

This means they're waiting for you whenever you want to make this meal, or maybe fish burgers and skinny fries or spaghetti and meatballs.  So long as they're pretty dry when you make the breadcrumbs, you probably won't need to defrost them either.

What do you serve risotto with?

You can serve this as a main dish by itself, or you could serve it as a side dish with salmon or chicken - such as this Tuscan Chicken (or my veggie Tuscan Mushrooms).

More Risotto Recipes:

• Spring Vegetable Risotto with Creamy Pesto
• Turkey (or Chicken) Mushroom and Pancetta Risotto
• I made a delicious Beetroot Risotto with garlicky greens in this post
• Herby Lemon Risotto with Halloumi

Then if you have any leftovers make these Crispy Tomato Arancini balls

The Recipe Video:

This post was first published in September 2014. Updated in March 2020 with new photos, tips and recipe video.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

 

 

 

 

Hi I’m Nicky

I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

Read More