Risotto al Pomodoro

5 from 2 votes

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Risotto al Pomodoro is an authentic Italian recipe for tomato risotto. It is simple to make and one of our most popular Italian recipes!

a dish of rissoto.
There are many different types of risotto.
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What is this?

Risotto is a creamy rice dish that is made by using warm broth.

There are many types of this Italian rice dish, such as this tomato risotto but most of them contain a few common ingredients.:

  • Butter
  • Onion
  • White Wine
  • Parmesan Cheese

How to make risotto

The first thing you will do is heat a large pot of broth to a low boil and then reduce the temperature to keep it hot.

Hot broth is gradually added to the rice mixture to make risotto.

Now that you have some hot broth to work with, it’s time to make the risotto.

You will begin with sauteeing some chopped onion, in some hot butter and/or olive oil.

If you are making a white risotto, avoid using a red onion as the finished dish will take on the red color.

When the onion saute starts to soften, add the rice and cherry tomatoes and then the wine.

Cook the mixture down until the wine is reduced by about half.

Adding white wine to risotto and tomatoes.
Use a white wine when making risotto,.

Now you will begin to add the hot broth to the tomato, wine, and rice mixture, a ladle or two at a time.

Add a pinch or two of salt between ladles of hot broth.

Continue to stir the rice and add the hot broth until it is absorbed by the rice.

Gradually stir in the hot broth, while stirring, until it is absorbed by the rice.

When the broth is absorbed, the risotto al pomodoro is ready to serve!

You can make this risotto recipe in about 30 minutes.

Common questions

What kind of rice is best for risotto?

Italian short-grain rice, such as arborio rice is the best for making risotto.

What kind of wine should I use to make risotto?

Dry and crisp white wines are the best wines to make risotto. Pinot Grigio, Sauvignon Blanc, Unoaked Chardonnay.

In general, don’t use the cheapest bottle of wine you can find but there’s no need to use an expensive bottle of wine for making this tomato risotto.

Will risotto keep in the fridge?

You can store this risotto al pomodoro in the refrigerator for up to five days using an air-tight container.

If there is meat in risotto, discard it after three days.

Every one of these creations,  which started in  Italy and ended up in the small kitchen of this soft-spoken and warmhearted Methodist pastor in Oshkosh, Wisconsin, is a winner in their own right.

What’s more, every one of them is “doable” in your kitchen.

Give them a try, and then give them a try again.  Before too long,  you – yourself, will be creating these dishes that through generations have come to be known as “real” Italian cooking.

Dan from Platter Talk standing in the kitchen.


If you love risotto, try this butternut squash risotto. It’s perfect for fall and is a mouth-watering side dish you need to try!

More Authentic Italian Recipes

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Risotto al Pomodoro

5 from 2 votes
Tomato Risotto Italian Recipe From Paola Benecchi
Prep: 10 minutes
Cook: 20 minutes
Yield: 8 People


  • 12 oz. arborio rice
  • 2 quarts broth
  • 3/4 cup dry white wine
  • 1 1/2 cups cherry tomatoes
  • 1 small red onion, finely diced
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 1 tablespoon kosher salt, divided in pinches
  • 1/4 cut fresh basil, coarsely chopped
  • 4 oz Parmesan cheese, grated


  • Heat broth, in large pot over medium heat, to a light boil then reduce heat to keep hot.
  • In large saute pan over medium heat, place olive oil and 2 tablespoons butter
  • Add onion to saute pan and stir until translucsent
  • Add rice to onions and stir
  • Add tomatoes and stir
  • Add wine, reduce to half
  • Gradually add broth, a ladle at a time till absorbed into rice, stir intermittently
  • Add a pinch of salt between ladles of broth
  • Continue to add broth while rice cooks, stirring and gently mashing tomatoes in mixture
  • When rice is tender and broth absorbed, place in serving bowl
  • Add remaining tablespoon butter and grated cheese. Stir and serve immediately.


  • Only use red onion if using tomatoes, if not using tomatoes than use white onions as the rice will take on the color of the onions.
  • Presentation and coordination of color in the food is very important
  • If you enjoy eating Italian food, learn how to pronounce it in Italian – it will taste even better!


Calories: 320kcal, Carbohydrates: 40g, Protein: 8g, Fat: 12g, Saturated Fat: 5g, Cholesterol: 17mg, Sodium: 2076mg, Potassium: 142mg, Fiber: 2g, Sugar: 4g, Vitamin A: 839IU, Vitamin C: 7mg, Calcium: 177mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: Italian
Tried this recipe?Mention @plattertalk or tag #plattertalk!
Updated from the original post of October 23, 2013.

Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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5 from 2 votes (2 ratings without comment)

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  1. BAM,
    Thanks for the nice comments, I’m really happy you enjoyed this series. I hope you keep in touch and continue to drop by Platter Talk!!