Uploaded January 2026 | Updated September 2026, 2 weeks ago
This tomato risotto is proof that simplicity always wins. No complicated equipment, no fancy ingredients, just a handful of good-quality staples treated with care and attention. Sweet, ripe tomatoes are the centrepiece of this dish, with a rich passata slowly folded into creamy Carnaroli rice and finished with butter and Pecorino Romano for richness and depth. The result is a risotto that is silky, comforting, and full of flavour, creamy but still al dente, exactly how it should be.
💯 Follow this link to read and print the written recipe:
vincenzosplate.com/tomato-risotto
==========================================
INGREDIENTS:
300 g / 10.5oz Carnaroli rice
1/4 onion, finely chopped
50 g / 1.7oz butter
1 standard glass of white wine
1 litre / 4.2 cups hot vegetable stock
Pecorino Romano
1/2 bottle homemade passata
Vine-ripened tomatoes, for decoration
Extra Virgin Olive Oil, EVOO
Salt & Pepper
METHOD:
1) Place the passata in a small saucepan over low heat. Stir gently and let it simmer through for 10–20 minutes. Do not boil it. Set aside.
2( Place a deep pot or deep pan over medium heat. Add 2 tablespoons of extra virgin olive oil, then add the onion. Cook gently for 5–7 minutes until soft and translucent. Then add a small splash of water and stir.
3) While the onion is cooking, prepare the garnish. Line a baking tray with baking paper, add the cherry tomatoes, drizzle with EVOO, and season with salt and pepper. Bake at 200°C / 392°F for 10–20 minutes, or until soft, juicy, and lightly roasted.
4) Once the onion is ready, add the rice to the pot. Stir continuously with a wooden spoon for 1–2 minutes so every grain is coated in oil and gently toasted. Pour in the white wine and keep stirring until it has fully evaporated.
5) Start timing the rice according to the packet instructions. Add hot vegetable stock a little at a time, just enough to cover the rice. Stir continuously.
6) As the liquid absorbs and the rice starts to look dry, add more hot stock, again just enough to cover the rice. Keep stirring the mixture and repeat this process until the stock is used and the rice is almost cooked
7) About 2 minutes before the rice is ready, add the warm passata and stir well. If the colour looks pale, add a little more passata, but keep some aside for plating.
Keep reading the recipe via:
vincenzosplate.com/tomato-risotto
==========================================
Introducing My Debut Cookbook: Authentic Italian
Order your copy from anywhere in the world and bring Italy into your home. Find your local stockist:
👉 vincenzosplate.com/authentic-italian-cookbook
==========================================
👨🍳🧑🍳Join Vincenzo's Plate Italian Cooking Academy and Became an Italian Food Ambassador: academy.vincenzosplate.com/cooking-academy
📺SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE ;-) bit.ly/SubscribeToMyYOUTUBEchannel
Join this channel to get access to perks:
youtube.com/channel/UCcsSowAamCLJv-xeF9geXoA/join
🕴Here is the link to Buy my Merch (and the No Pineapple on Pizza T-shirt): vincenzosplatestore.com
📖Share it with your FOODIE friends on FACEBOOK
🍝Check out my website to get more recipes vincenzosplate.com
🌍Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available) vincenzosplate.com/italian-tour
📖LIKE Vincenzo’s Plate ON FACEBOOK facebook.com/vincenzosplate
📷FOLLOW ME ON INSTAGRAM @vincenzosplate instagram.com/vincenzosplate
💯 To purchase my t-shirts and more follow this link: vincenzosplatestore.com
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
=========================================================
⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Tomato Risotto
0:24 Ingredients of Tomato Risotto
1:47 Warming the Tomato Passata
2:26 Toasting and Cooking the Rice
3:00 Roasting the Tomatoes
3:28 Continuing the Risotto Cooking
7:44 Pre-Order My Cookbook
8:30 Adding the Passata to the Risotto
10:18 How to Serve Tomato Risotto
12:56 Time to Eat the Tomato Risotto, E ora si Mangia
=======================================================
🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
This tomato risotto is proof that simplicity always wins. No complicated equipment, no fancy ingredients, just a handful of good-quality staples treated with care and attention. Sweet, ripe tomatoes are the centrepiece of this dish, with a rich passata slowly folded into creamy Carnaroli rice and finished with butter and Pecorino Romano for richness and depth. The result is a risotto that is silky, comforting, and full of flavour, creamy but still al dente, exactly how it should be.
💯 Follow this link to read and print the written recipe:
vincenzosplate.com/tomato-risotto
==========================================
INGREDIENTS:
300 g / 10.5oz Carnaroli rice
1/4 onion, finely chopped
50 g / 1.7oz butter
1 standard glass of white wine
1 litre / 4.2 cups hot vegetable stock
Pecorino Romano
1/2 bottle homemade passata
Vine-ripened tomatoes, for decoration
Extra Virgin Olive Oil, EVOO
Salt & Pepper
METHOD:
1) Place the passata in a small saucepan over low heat. Stir gently and let it simmer through for 10–20 minutes. Do not boil it. Set aside.
2( Place a deep pot or deep pan over medium heat. Add 2 tablespoons of extra virgin olive oil, then add the onion. Cook gently for 5–7 minutes until soft and translucent. Then add a small splash of water and stir.
3) While the onion is cooking, prepare the garnish. Line a baking tray with baking paper, add the cherry tomatoes, drizzle with EVOO, and season with salt and pepper. Bake at 200°C / 392°F for 10–20 minutes, or until soft, juicy, and lightly roasted.
4) Once the onion is ready, add the rice to the pot. Stir continuously with a wooden spoon for 1–2 minutes so every grain is coated in oil and gently toasted. Pour in the white wine and keep stirring until it has fully evaporated.
5) Start timing the rice according to the packet instructions. Add hot vegetable stock a little at a time, just enough to cover the rice. Stir continuously.
6) As the liquid absorbs and the rice starts to look dry, add more hot stock, again just enough to cover the rice. Keep stirring the mixture and repeat this process until the stock is used and the rice is almost cooked
7) About 2 minutes before the rice is ready, add the warm passata and stir well. If the colour looks pale, add a little more passata, but keep some aside for plating.
Keep reading the recipe via:
vincenzosplate.com/tomato-risotto
==========================================
Introducing My Debut Cookbook: Authentic Italian
Order your copy from anywhere in the world and bring Italy into your home. Find your local stockist:
👉 vincenzosplate.com/authentic-italian-cookbook
==========================================
👨🍳🧑🍳Join Vincenzo's Plate Italian Cooking Academy and Became an Italian Food Ambassador: academy.vincenzosplate.com/cooking-academy
📺SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE ;-) bit.ly/SubscribeToMyYOUTUBEchannel
Join this channel to get access to perks:
youtube.com/channel/UCcsSowAamCLJv-xeF9geXoA/join
🕴Here is the link to Buy my Merch (and the No Pineapple on Pizza T-shirt): vincenzosplatestore.com
📖Share it with your FOODIE friends on FACEBOOK
🍝Check out my website to get more recipes vincenzosplate.com
🌍Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available) vincenzosplate.com/italian-tour
📖LIKE Vincenzo’s Plate ON FACEBOOK facebook.com/vincenzosplate
📷FOLLOW ME ON INSTAGRAM @vincenzosplate instagram.com/vincenzosplate
💯 To purchase my t-shirts and more follow this link: vincenzosplatestore.com
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
=========================================================
⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Tomato Risotto
0:24 Ingredients of Tomato Risotto
1:47 Warming the Tomato Passata
2:26 Toasting and Cooking the Rice
3:00 Roasting the Tomatoes
3:28 Continuing the Risotto Cooking
7:44 Pre-Order My Cookbook
8:30 Adding the Passata to the Risotto
10:18 How to Serve Tomato Risotto
12:56 Time to Eat the Tomato Risotto, E ora si Mangia
=======================================================
🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).
