Creamy Tomato Risotto with Crispy Garlic Crumbs

Ingredients

• 400 g Canned Chopped Tomatoes (14 oz tin, drained)
• 240 ml Vegetable Stock (Low‑sodium, homemade or store‑bought)
• 2 tbsp Tomato Paste (Concentrated tomato flavor)
• 1 tbsp Olive Oil (Extra‑virgin recommended)
• 1 medium Onion (Diced)
• 3 cloves Garlic Clove (Minced; 1 for risotto, 2 for breadcrumbs)
• 150 g Arborio Rice (Short‑grain risotto rice)
• 75 ml Dry White Wine (Optional; adds depth)
• 1 tbsp Unsalted Butter (Cut into small pieces)
• 30 g Panko Breadcrumbs (Japanese style, light and airy)
• 1 tsp Salt (Divided: ¼ tsp for breadcrumbs, pinch for risotto)
• 1 tbsp Fresh Parsley (Finely chopped)
• ½ fruit Lemon (Zest and juice)
• 20 g Parmesan Cheese (Grated; for breadcrumbs)
• 30 g Parmesan Cheese (Grated; for risotto)
• 4 tbsp Heavy Cream (Double cream, chilled)
• 1 pinch Black Pepper (Freshly ground)

Instructions

1. Prepare Tomato Stock

   Combine the canned chopped tomatoes, vegetable stock, and tomato paste in a large jug. Heat in a small pan or microwave until just below boiling, then set aside.

   Time: PT5M

   Temperature: medium-high

2. Sauté Onion

   Heat 1 tbsp olive oil in a large frying pan over medium heat. Add the diced onion and cook, stirring occasionally, for about 5 minutes until it begins to soften.

   Time: PT5M

   Temperature: medium

3. Add Garlic

   Stir in one minced garlic clove and cook for an additional 1 minute, until fragrant.

   Time: PT1M

   Temperature: medium

4. Toast the Rice

   Add the Arborio rice to the pan and stir until each grain is coated with oil, about 2 minutes.

   Time: PT2M

   Temperature: medium

5. Deglaze with Wine

   Pour in the white wine, stirring constantly, and let it absorb almost completely before proceeding.

   Time: PT3M

   Temperature: medium

6. Cook Risotto with Stock

   Add the hot tomato stock one ladle at a time, stirring frequently. Wait until each ladle is almost fully absorbed before adding the next. Continue for 15‑20 minutes until the rice is tender‑but‑still‑slightly‑al dente.

   Time: PT18M

   Temperature: medium-low

7. Check Texture

   Taste a grain; it should be soft with a slight bite. If still firm, add an extra ladle of warm water or stock and continue cooking briefly.

   Time: PT2M

8. Make Garlic Breadcrumbs

   In a small frying pan, melt the butter until it foams. Add the remaining two minced garlic cloves and ¼ tsp salt; stir for about 30 seconds.

   Time: PT1M

   Temperature: medium

9. Toast Breadcrumbs

   Add the panko breadcrumbs, stirring to coat evenly with butter. Cook over medium heat, stirring often, until the crumbs turn light golden, about 3 minutes.

   Time: PT3M

   Temperature: medium

10. Finish Breadcrumbs

    Remove the pan from heat. Stir in the chopped parsley, lemon zest, and 20 g grated Parmesan (or vegetarian hard cheese).

    Time: PT1M

11. Finish Risotto

    Reduce the heat of the risotto to low. Stir in the heavy cream, 30 g grated Parmesan (or vegetarian cheese), a good squeeze of lemon juice, and a pinch of salt and pepper. Mix until creamy.

    Time: PT2M

    Temperature: low

12. Serve

    Plate the risotto immediately and top with the crispy garlic breadcrumbs. Serve hot.

    Time: PT1M

Nutrition Facts

Calories

280

Protein

13 g

Carbohydrates

63 g

Fat

38 g

Fiber

3.5 g

Ingredient Substitutions

• Instead of Canned Chopped Tomatoes: Fresh tomatoes blended
• Instead of Vegetable Stock: Water + bouillon cube
• Instead of Tomato Paste: Ketchup (reduced amount)
• Instead of Olive Oil: Canola oil
• Instead of Onion: Shallot
• Instead of Garlic Clove: Garlic powder (1 tsp)
• Instead of Arborio Rice: Carnaroli rice
• Instead of Dry White Wine: Extra vegetable stock + 1 tsp white wine vinegar
• Instead of Unsalted Butter: Olive oil
• Instead of Panko Breadcrumbs: Regular breadcrumbs
• Instead of Salt: Sea salt
• Instead of Fresh Parsley: Dried parsley (½ tsp)
• Instead of Lemon: Lime zest & juice
• Instead of Parmesan Cheese: Vegetarian hard cheese
• Instead of Parmesan Cheese: Vegetarian hard cheese
• Instead of Heavy Cream: Half‑and‑half
• Instead of Black Pepper: White pepper

Equipment Needed

• Large Frying Pan
• Small Frying Pan
• Large Jug
• Ladle
• Measuring Cups
• Measuring Spoons
• Chef's Knife
• Cutting Board
• Grater
• Zester (optional)
• Wooden Spoon
• Serving Bowls

Critical Steps — Do Not Skip

• Preparing the tomato stock and keeping it hot
• Adding stock ladle‑by‑ladle and stirring continuously
• Monitoring breadcrumb browning to avoid burning
• Finishing the risotto with cream and cheese off the boil

Chef Tips from the Video

• Use a good quality Parmesan for maximum umami.
• Zest the lemon right before adding it to keep the flavor bright.
• Keep the stock simmering gently on a side burner so each ladle adds heat, not cold.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of stock.

Freezer: Can be frozen for up to 1 month, but texture may become softer; reheat slowly and add extra broth.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the tomato stock a day ahead and keep it warm.
• The garlic breadcrumbs can be made up to 30 minutes before serving and kept warm.
• Risotto is best served immediately, but can be gently reheated with added broth.

Frequently Asked Questions