Risotto al pomodoro con le passate Inserbo

Tomato risotto with Inserbo purees

Preparation time
15 minutes
Cooking time
15 minutes
Total time
30 minutes
Cuisine type


  • Riso Carnaroli 400g
  • Datterini interi Inserbo 300g
  • Passata di pomodoro Inserbo 150g
  • Brodo vegetale 1l
  • Cipolla dorata 1
  • Parmigiano Reggiano 40g
  • Burro 20 g
  • Olio EVO q.b.
  • Basilico q.b.
  • Sale fino q.b.

Warm, enveloping and tasty: the tomato risotto it is a rich and fragrant first course that satisfies the palate and fills the belly without guilt. Healthy and simple to prepare with just a few genuine ingredients, this first course is a delicious idea to pamper your family or amaze your guests. Find out now how to prepare an excellent one risotto with tomato puree with Inserbo's advice!

Tomato risotto: recipe

The risotto with tomato sauce It is prepared with easily available ingredients and requires neither great experience in the kitchen nor too much time to dedicate to cooking: following our advice, in about thirty minutes you will have created a truly delicious first course. If you have any doubts about how to prepare your risotto (tomato fresh or sauce? Garlic or onion? Oregano or basil?), start with our uncertainty-proof recipe!

Recipe for a Creamy tomato risotto for 4 people:

  • Carnaroli rice 400 g
  • Whole date tomatoes I insert 300 g
  • Tomato puree Inserbo 150 g
  • Vegetable broth 1 l
  • Golden onion 1
  • Parmigiano Reggiano 40 g
  • Butter 20 g
  • EVO oil to taste
  • Basil to taste
  • Salt to taste

To prepare ours “Creamy tomato risotto” recipe Let's start by cutting the onion into thin slices, which will be placed in a large pan and fried over a very low heat in about three tablespoons of oil. After 7/8 minutes, the onion will have become transparent: it's time to pour in the rice and let it toast for about two minutes. At this point we will add a ladle of vegetable broth and wait for it to evaporate.
Once the rice has dried, we can add our preserved datterini tomatoes, tomato puree and another ladle of broth. From here on out, all you have to do is make sure to add more broth, little by little, following the evaporation times.
When the rice is almost completely cooked you can add the basil broken up with your hands and, after turning off the heat, butter and cheese for the final creaming.

Gourmet tomato risotto

Did you love our basic recipe and would like to try some particular alternatives? By following the same instructions you can prepare an excellent Tomato and mozzarella risotto simply adding some mozzarella fillets during creaming (you can also follow the same procedure to prepare an irresistible risotto with dried tomatoes! )
If you have already tried the risotto with fresh tomato and the one with tomato sauce and datterini tomatoes, an excellent tasty alternative is the Baked tomato risotto : to prepare it, all you need to do is not cook the rice until it's fully cooked and place it on a buttered baking dish about 4 minutes in advance so that you can gratinate it in the oven at 220° sprinkled with plenty of fiordilatte and parmesan.

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