Creamy Tomato Risotto with Crispy Garlic Crumbs

The creamy tomato base of this Creamy Tomato Risotto with Crispy Garlic Crumbs has a hint of lemon that's just so mouth-wateringly moreish you won't be able to put your fork down until your plate is clear (and maybe your plate is licked clean too.  I, erm, definitely don't do that.).
Course Rice
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 people
Author Nicky Corbishley



  • 400 g tin of chopped tomatoes
  • 200 ml vegetable stock
  • 1 tbsp tomato puree/paste
  • 1 tbsp olive oil
  • 1 small brown onion peeled and chopped finely
  • 1 clove garlic peeled and crushed
  • 150 g Arborio rice
  • 75 ml white wine optional, replace with stock if you'd prefer
  • 50 ml double cream
  • 30 g parmesan grated (or other cheese if you prefer)
  • Juice of 1/2 a lemon
  • Good pinch of salt and black pepper

Crispy Garlic Crumbs:

  • 3/4 tbsp butter
  • 1/4 tsp Maldon salt or just a good pinch of normal salt
  • 2 cloves garlic peeled and crushed
  • 30 g panko breadcrumbs or 30g grated slightly stale bread
  • 1 tsp chopped chives or parsley
  • Zest of half a lemon
  • 20 g parmesan grated (or other cheese if you prefer)


  • First make your tomato based stock. Take a sieve and strain a tin of chopped tomatoes over a bowl. Use a spoon to mush the tomatoes left in the sieve to a fine pulp, then pour this pulp back into the tomato juice in the bowl. Add in the vegetable stock and tomato puree and stir. Heat this stock in a small pan or in the microwave until almost boiling, then turn off the heat.
  • Heat oil in a large pan, add the onion and cook for about 5 minutes until the onion starts to go translucent, add in the garlic, stir and cook for a further minute. Add in the rice and stir until the oil has coated the rice. Add in the wine and stir. Wait for the wine to almost fully absorb (stirring regularly) and then add the tomato stock a ladle at a time. Ensurng each ladle has almost fully absorbed before adding the next. Ensure you stir regularly. This should take for 15-20 mins. If Once you've used up all the stock, have a taste of the rice. It should be softer, but still have a bit of a bite to it (it wil soften up further when you add the cream). If the rice is still far too hard, you can add in a ladle or so of water. Turn the heat down to very low.
  • Next make your crispy garlic crumbs. Heat the butter in a small frying pan until it starts to foam slight. Add the salt and the garlic and stir for about 30 seconds. Add in the breadcrumbs and stir to ensure the butter covers all of he breadcrumbs. Allow to cook until the breadcrumbs start to brown a little, stirring often. Keep a close eye on them as they burn very easily. When ready, turn off the heat and add in the chives/parsley, lemon zest and parmesan.
  • Now go back to your risotto. Add in the cream, cheese, lemon juice and salt & pepper. Give everything a good stir, whilst on the heat, and then split between 2 plates. Sprinkle the breadcrumb mixture on top and serve.


Nutritional Information is per serving, using white wine.

Nutritional Information

Serving: 460g | Calories: 479kcal | Carbohydrates: 58g | Protein: 12g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 983mg | Potassium: 415mg | Fiber: 3g | Sugar: 6g | Vitamin A: 13.1% | Vitamin C: 20.1% | Calcium: 27.5% | Iron: 23.4%
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