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Cherry tomato risotto

Prep Time5 mins
Cook Time30 mins
Resting time2 mins
Total Time37 mins
Course: Main Course
Cuisine: Italian
Keyword: Risotto
Servings: 4


  • 50 ml extra virgin olive oil
  • 1 onion, chopped
  • 350 gr cherry tomatoes
  • 300 gr rice for risotto
  • 100 ml white wine
  • 700 ml vegetable broth
  • 50 gr butter
  • 100 gr parmesan, grated
  • oregano
  • salt
  • freshly ground pepper


  • Sauté in a little olive oil over medium heat for at least 3 minutes the onion. Then add the cherry tomatoes, salt, pepper, and oregano.
  • With a fork and as the cherry tomatoes begin to soften push them to get their liquids. This process will take about 10 minutes.
  • At the same time, heat the broth. Once the tomatoes have softened, remove them from the pan, then add the rice and sauté for 2-3 minutes.
  • Add the glass of white wine and mix until the alcohol evaporates.
  • Then add 2-3 tablespoons of warm broth and mix with a wooden spoon. Once the broth is absorbed, add gradually the broth and repeat until the rice is ready (about 18 minutes).
  • Before adding the last tablespoon of the broth, add the cherry tomatoes to the pan again.
  • Once the rice is ready, remove from the heat and pour the butter, parmesan, salt, and pepper.
  • With a wooden spoon, mix well and leave the risotto for 2 minutes to rest.
  • Serve immediately after and add some parmesan and pepper on top.