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Creamy Tomato Risotto with Crispy Garlic Crumbs

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A comforting risotto made with creamy tomatoes and topped with crispy garlic crumbs, perfect for a cozy evening.

Ingredients

Scale
  • 400 g (14 oz) canned chopped tomatoes
  • 240 ml (1 cup) vegetable stock
  • 2 tbsp tomato purée (tomato paste)
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 150 g (¾ cup) Arborio rice
  • 80 ml (⅓ cup) white wine (optional)
  • 3 tbsp double (heavy) cream
  • 4 tbsp grated parmesan (or vegetarian Italian-style hard cheese)
  • 1 tbsp fresh lemon juice
  • Salt and black pepper, to taste
  • For the crispy garlic crumbs:
  • 1 tbsp butter
  • ¼ tsp flaky sea salt or a pinch of regular salt
  • 2 cloves garlic, minced
  • 4 tbsp (30 g) panko breadcrumbs
  • 1 tsp chopped parsley
  • Zest of ½ lemon
  • 3 tbsp (20 g) parmesan (or vegetarian hard cheese)

Instructions

  1. Prepare the Tomato Stock: In a jug, combine the chopped tomatoes, vegetable stock, and tomato purée. Stir well, then heat until almost boiling. Set aside and keep warm.
  2. Start the Risotto: Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook for 5 minutes until soft and translucent. Stir in the garlic and cook for another minute.
  3. Add the Rice and Wine: Stir the Arborio rice into the pan, coating it in the oil. Pour in the wine (or extra stock), and cook while stirring until the liquid is nearly absorbed.
  4. Add the Stock Gradually: Begin adding the warm tomato stock one ladle at a time, stirring regularly. Wait for each ladleful to absorb before adding the next. Continue this process for 15–20 minutes until all the stock is used and the rice is al dente. Add a splash of water if the rice is still too firm.
  5. Make the Garlic Crumbs: While the risotto finishes cooking, melt the butter in a small frying pan over medium heat. Add the garlic and salt and cook for 30 seconds. Stir in the panko breadcrumbs and cook, stirring frequently, until golden brown. Remove from heat and mix in the parsley, lemon zest, and parmesan.
  6. Finish the Risotto: Stir the cream, grated parmesan, lemon juice, salt, and black pepper into the risotto. Warm through gently, then serve topped with the crispy garlic crumbs.

Notes

Use quality ingredients for the best flavor. Adjust consistency with more stock if needed.

Nutrition

Find it online: https://ameliasweets.com/2026/05/08/creamy-tomato-risotto-crunchy-garlic-crumbs/

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