End-of-season tomatoes are full of flavor and ideal for juicing, which makes them the star of this bright, fresh Tomato Risotto. Instead of using wine for acidity, this version finishes with a tomato–celery juice added near the end and a splash of lemon to lift the flavors. There’s no butter here — just good olive oil, sautéed vegetables, and grated Parmesan to create a silky, satisfying risotto.
Simple, fresh ingredients: ripe tomatoes, celery, Arborio rice, olive oil, Parmesan and basil. I used a couple of smaller celery stalks from the garden, but store-bought celery works equally well.
Begin by gently sweating diced onion in olive oil with a pinch of salt until translucent. This soft, sweet base is important for depth of flavor.
Turn the heat to medium-high and add the Arborio rice with another pinch of salt. Toast the rice briefly until the grains are warmed and a little translucent at the edges. Then add simmering liquid in 1 to 1½ cup increments, stirring frequently and adding more when the liquid has been absorbed. This gradual addition and patient stirring coax the starch from the rice and create a creamy texture.
What truly defines this risotto is the tomato–celery juice folded in near the end. Puréed and strained, the juice brings bright tomato flavor without thinning the dish, and it helps the risotto finish silky and cohesive.
Finish off the risotto by stirring in more olive oil, freshly grated Parmesan, chopped basil, and a little lemon juice to brighten the whole dish. Taste and adjust with salt and pepper as needed.
Stir everything together until the cheese melts into the rice and the risotto reaches a creamy, slightly loose consistency — perfect for plating.
Serve with halved cherry tomatoes tossed in a bit of olive oil, salt and pepper, a drizzle of olive oil over the plated risotto, and extra shaved Parmesan for garnish.
For a crisp contrast, serve this risotto alongside heirloom tomato toast or a simple green salad.
Tomato Risotto
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Ingredients
- 1/2 cup extra virgin olive oil
- 1/2 onion diced
- 2 cups Arborio rice
- 4-6 cups water or vegetable stock
- 2 celery stalks
- 1 pound ripe tomatoes
- 4 tablespoons fresh basil chopped
- 1 cup Parmesan cheese grated
- 2 tablespoons lemon juice
- 1 cup cherry tomatoes halved
- kosher salt and black pepper
Instructions
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Heat 2 tablespoons olive oil in a 4-quart saucepan over medium heat. Add the diced onion and a pinch of salt; sweat until translucent. Meanwhile, bring the water or stock to a gentle simmer in a separate pot.
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Puréed the ripe tomatoes and celery in a blender or food processor until smooth. Strain the purée through a fine-mesh sieve, reserving the juice and discarding the solids.
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Raise the heat under the onions, add the Arborio rice and another pinch of salt. Cook for about 2 minutes, stirring, to lightly toast the rice.
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Begin adding the simmering water or stock in 1 to 1½ cup portions. Stir frequently and add more liquid as it’s absorbed. After about 15 minutes of gradually adding liquid and stirring, stir in the tomato–celery juice and continue cooking 4–6 minutes more until the rice is al dente and the mixture is creamy.
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Remove from heat and stir in the remaining olive oil, grated Parmesan, lemon juice, and chopped basil. Season with salt and pepper to taste.
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Toss the halved cherry tomatoes with 2 tablespoons olive oil, a pinch of salt and pepper.
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Plate the risotto, garnish with the dressed cherry tomatoes and extra shaved Parmesan, and serve immediately.
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More Delicious Risotto recipes
- Creamy Mushroom Risotto
- Salmon with Farro Risotto
- Green Garlic Risotto
- Bonus: Burst Tomato Pasta