Creamy Cherry Tomato Risotto is a flavorful dish with a hint of heat from crushed red pepper making it the perfect way to use up extra cherry tomatoes. Packed with Parmigiano-Reggiano and finished with fresh basil, it’s a comforting yet easy weeknight meal bursting with vibrant flavors.

Looking for more delicious ways to use cherry tomatoes? Try our Classic Linguine Alla Puttanesca or Linguine with Clams!
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Simple Flavors
When it comes to this creamy cherry tomato risotto, it's all about the simple flavors. This Italian-inspired dish relies on high-quality ingredients and technique rather than complexity. The combination of simple ingredients, carefully cooked, doesn't overpower the dish but allows the natural flavors to shine, similar to Zucchini Risotto. Patience and precision transform these basic ingredients into a dish you'll never forget.
Think about classic Italian recipes like Bucatini Amatriciana or Pasta Alla Gricia. These are some of the most renowned recipes and rely on less than 5 ingredients. Risotto is similar in that the depth comes from the careful addition of simple ingredients. A Spaghetti Carbonara recipe doesn't have any special secret ingredients and neither does this Creamy Tomato Risotto.
Ingredient Notes and Substitutions
- Tomato Paste. A little tomato paste goes a long way and adds a caramelized tomato flavor releasing some of the natural sugars
- Cherry Tomatoes. Use Cherry tomatoes, NOT grape tomatoes. Cherry tomatoes are sweeter and have a thinner tomato wall that will break down more easily. Grape tomatoes can leave you with thick skins hanging around the dish.
- Parmigiano. You can substitute pecorino romano, but I prefer the subtle nuttiness of a Parmigiano in creamy tomato risotto. I use the same in Creamy Mushroom Truffle Risotto
- White Wine. Sauvignon Blanc or Pinot Grigio are both bright and flavorful options that will add some subtle complexity to the dish.
- Chicken Broth. Use a low-sodium chicken broth. Regular chicken broth will be too salty as most of it will be absorbed by the rice and the rest will be steamed off, leaving a concentration of salt. Substitute vegetable broth to make it vegetarian.
- Garlic. You can substitute shallots for a more traditional flavor, but I like the way garlic works in this dish.
- Crushed Red Pepper. Leave this out if you are averse to spicy but I find that it adds the tiniest bit of pop to this dish to balance the creamy richness.
- Arborio Rice. I use arborio rice because it is the easiest to find. Carnaroli is a great substitute and probably a better option because it is a bit creamier. There are 3 types of short-grain rice that you can use for risotto, with these two being the most common.
*Please see more information on ingredients below in the recipe card.
How to Make Creamy Cherry Tomato Risotto
Start by combining water and chicken broth on medium-low heat in a small pot. We'll warm up the liquid to make it quicker for the arborio rice to absorb.
Step 1: Bring a large saucepan to medium heat. Add the olive oil. Once hot, stir in the garlic and crushed red pepper. Saute for 1-2 minutes or until fragrant.
Step 2: Add the tomato paste and arborio rice. Let the tomato paste sit in the pan and caramelize while you stir the rice for 2 minutes. You should start to see a little white dot in the risotto after a minute or so.
Step 3: Add in the halved cherry tomatoes and salt and combine well with the rice for 1 minute.
Step 4: Then add the white wine. Bring to a low simmer. As the wine begins to simmer, the rice will slowly absorb it.
Step 5: Combine with the rice, stirring occasionally until all of the wine is absorbed.
Step 6: Once the wine is absorbed, transfer 1 cup, or ladleful, of liquid from your small pot to the pan at a time. Stir well with the rice and simmer until completely absorbed before adding another cup of liquid. Stir the rice often, otherwise, it will stick to the pan. Once the risotto looks like image 7, you can add another ladleful of liquid.
Step 7: Continue this process for about 18-20 minutes. Most of your liquid should be absorbed by now. Taste the rice at this step. It should be al dente, soft but with a little snap, not crunchy. Add another ladleful of liquid if it still has a crunch.
Step 8: Once the risotto reaches the desired al dente texture, remove it from the heat. The sauce should still be runny—likely more so than you’d expect (See image 8). A good test is whether you can easily toss the rice in the pan and it moves in waves. (See the video above for texture)
Step 9: Add the parmesan, black pepper, and basil. Make sure you are off the heat at this step.
Step 10: Toss the risotto, or stir, until well combined. Serve immediately.
It's good to serve creamy cherry tomato risotto on a warm plate to maintain that smooth and creamy texture for a little bit longer.
Serve Creamy Tomato Risotto
Serve Creamy Cherry Tomato risotto hot and immediately. Although it is possible to reheat, dishes like this are best served fresh. Here are some dishes you can serve it with!
- Serve it with a simple protein like Italian Chicken Cutlets, Classic Pork Chop Milanese, or Cast Iron Boneless Pork Chops.
- Have creamy tomato risotto with seafood like Pan-Seared Vermillion Snapper, Lemon Garlic Broiled Flounder, or Pistachio Crusted Fish.
- Top it with seared shrimp or serve it alongside a grilled steak.
- Add a vegetable alongside like Italian Lacinato Kale Recipe (Tuscan) or the BEST Garlic Parmesan Green Beans
Pro-Tips
- Warming the chicken broth isn’t essential, but it helps the rice absorb liquid faster.
- Toasting the rice in olive oil enhances its flavor; you’ll notice a small white dot in the center after a minute or two. That's when you should add the cherry tomatoes and wine.
- As the liquid is absorbed throughout the process, the rice is more likely to stick, so just make sure you keep stirring.
- The risotto should be looser than expected when finished—it will thicken as it sits. It should spread slightly when plated.
- Keep the heat low. You can always increase it, but starting with a higher heat risks burning the rice.
Recipe FAQs
Risotto is best served fresh but the best way to reheat it is on the stovetop. Add it to the pan on medium-low heat with a few tablespoons of chicken broth or water and stir until evenly heated through.
You don't have to use wine in risotto but it adds a bright and fresh flavor to the risotto as it is the first thing that it absorbs. The acidity balances the richness of the dish. You can skip it if necessary and substitute equal parts chicken broth or water.
I would serve as sauvignon blanc as the bright and tangy flavor would balance well with the creaminess of the risotto. A good red option would be a pinot noir. A good fruit-forward wine, light-bodied, and a great partner to creamy cherry tomato risotto.
More Starchy Sides
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📖 Recipe
Creamy Cherry Tomato Risotto
Equipment
- 1 large saucepan
- 1 small pot
Ingredients
- 1 cup Arborio rice
- 4 cloves garlic, minced
- 1 teaspoon crushed red pepper
- 2 tablespoon olive oil
- 2 tablespoon tomato paste
- 1 cup cherry tomatoes, halved
- ½ cup white wine
- 3.5 cups chicken broth
- 1.5 cups water
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 cup parmesan, grated
- 1 handful basil, chopped
Instructions
- In a small pot, combine water and chicken broth on medium low heat. We'll warm up the liquid to make it quicker for the arborio rice to absorb.
- Bring a large saucepan to medium heat. Add the olive oil. Once hot, stir in the garlic and crushed red pepper. Saute for 1-2 minutes or until fragrant. Add the tomato paste and arborio rice. Let the tomato paste sit in the pan and caramelize while you stir the rice for 2 minutes. You should start to see a little white dot in the risotto after a minute or so.
- Add in the halved cherry tomatoes and salt and combine well with the rice for 1 minute. Then add the white wine. Combine with the rice, stirring occasionally until all of the wine is absorbed.
- Once the wine is absorbed, transfer 1 cup of liquid, or a ladleful, from your small pot to the pan at a time. Stir well with the rice and simmer until completely absorbed before adding more. Stir the rice often, otherwise, it will stick to the pan.
- Continue this process for about 18-20 minutes. Most of your liquid should be absorbed by now. Taste the rice at this step. It should be al dente, soft but with a little snap, not crunchy. Add another ladleful of liquid if it still has a crunch.
- Once you reach the desired texture, remove the pan from the heat. The rice will be al dente and the sauce should still be runny. It will be more runny than you think it should be. You should be able to toss the rice with the pan if the sauce is the right consistency (see pictures above).
- Add the parmesan, black pepper, and basil and toss the risotto, or stir, until well combined. Serve immediately.
Notes
- Warming the chicken broth isn’t essential, but it helps the rice absorb liquid faster.
- Toasting the rice in olive oil enhances its flavor; you’ll notice a small white dot in the center after a minute or two. That's when you should add the cherry tomatoes and wine.
- As the liquid is absorbed throughout the process, the rice is more likely to stick, so just make sure you keep stirring.
- The risotto should be looser than expected when finished—it will thicken as it sits. It should spread slightly when plated.
- Keep the heat low. You can always increase it, but starting with a higher heat risks burning the rice.
Mike
Easy to make and delicious. This will be added you our meal rotation.
Vinny
This is a rich and delicious creamy tomato risotto that will have you begging for more. It's not that had to make, it just requires a little patience! If you try it, leave a comment below!