Tomato Risotto Recipe

It’s October, Summer is officially over and we welcome Autumn. So I thought it was about time I shared my tomato risotto recipe.

It’s my favourite time of year in the food calendar (Spring is my favourite season in general). I love all the vegetables and fruit available, and the shift from Summery salads to hearty, warming meals.

It’s also a time of year when you may have a glut of tomatoes left in your glass house, and you see lots of offers on tomatoes in the supermarkets.

My favourite tomatoes are cherry tomatoes on the vine, but at this time of year I like to get the larger varieties and make big tomato stews. Top of the list is my tomato risotto.

tomato risotto recipe

I have written this recipe for Eastman who make Tritan, which is used to make the Cleary Lock & Lock containers I have been using over the past few months.

I wanted to showcase the quality of the food containers, while also celebrating meals that are easy to make at home with leftovers that save well for the next day. This is habit I have found hugely helpful this year, to help reduce our food waste, our monthly food spend and also to help me eat more healthily.

When I have a tasty home cooked meal packed in my Clearly Lock & Lock containers sitting in the staff room fridge, I know I am far less likely to go impulse buying sugary fatty foods for my lunch.

We make a daily effort to take leftovers to work, along with 2 pieces of fruit. This has cut my snacking right down. I can now honestly say I only ever eat chocolate and crisps as a treat (or if I’m having an especially bad week).

As for the containers, we have been using them for a few months now and are really impressed. They have never leaked, they are lightweight and have not stained despite lots of tomato based recipes.

I also love the variety of sizes available. The last time I made this tomato risotto I actually packaged it up for my parents, as they had both been unwell. I used the 1L oval domed container, and it was perfect.

tomato risotto leftovers

For more information on the Clearly Lock & Lock containers, see the bottom of this post.

Tomato risotto recipe

Perfect for using up the last glut of tomatoes, and packed full of flavour. The leftovers reheat surprisingly well too.Prep time: 10 minsCook time: 40 minsTotal time: 50 minsRecipe type: DinnerServes: 2-4

Notes on the Recipe

This recipe was actually inspired by a meal at The Beach House Oxwich. Although tomatoes are one of my favourite foods, I never realised the humble tomato could pack such flavour in a simple risotto, so I decided to try making a version of my own, after tasting theirs.

What I also love about this recipe is that I usually make it with my husband. It’s the one time we will cook together and usually spend the hour in the kitchen cooking, and drinking wine while discussing our days. It’s become one of my favourite meals to cook, as it feels like real quality time together with neither of us on our phones or just watching TV.

This is a great ‘whole food plant based’ or ‘vegan’ meal if you substitute the Parmesan for a non dairy version. I found the Violife Prosciano an excellent substitute and could hardly tell the difference. It is my favourite vegan cheese substitute.

To reheat, add a splash of water, mix in well and then pop in the microwave until it is totally heated through.


  • 200g risotto rice
  • 2 tablespoons olive oil
  • 1 cooking onion
  • 6 medium salad tomatoes
  • 4 heaped teaspoons vegetable stock(I use bouillon)
  • 50g Parmesan or vegan substitute
  • 600ml hot water
  • 1 small carrot (optional)
  • 2 sticks celery (optional)
  • 4 sprigs of thyme
  • 3 large cloves garlic
  • generous pinch of rock salt & ground pepper
  • 1/2 glass white wine


  1. In a large, wide pan on a medium-low heat add the olive oil and risotto rice, keep the rice moving in the pan so that it is coated but doesn’t brown.
  2. Finely cut and prep the veg and add to the pan to soften. Carrots first, followed by celery, onions and finally tomatoes.
  3. Once the veg has softened slightly make up the vegetable stock and add one splash at a time, stirring constantly between additions.
  4. Once you’ve added 2-3 splashes of the stock and it has been simmering for around 10 minutes, add the white wine to allow it to simmer out for the next half an hour.
  5. Keep stirring, and topping up with stock as it simmers down until all the liquid has been absorbed and the risotto is al dente (just cooked) The sauce should be thick and not too dry.
  6. When the risitto is almost done, crush the garlic cloves and thyme into the pan and stir well, ideally 5 minutes before serving. If you feel it needs a little longer, add a few more splashes of hot water .
  7. Season with the salt and pepper, and parmesan if using.
  8. Serve immeditately and enjoy!.

Other recipes in partnership with Clearly Lock & Lock

Notes on Clearly Lock & Lock

Tritan is a BPA-free plastic, which makes the Clearly Lock & Lock products safe.These containers are suitable for microwave use to reheat your food, they are dishwasher and freezer safe and also stain resistant. I will be putting this to the test with some tomato based recipes coming up shortly too.

The food safe silicone seal around the top makes sure the container is air and water tight. This stops leakages, and also keeps the food really fresh too.

The design is nice and smooth with curved edges, so they feel good to use and you could even eat straight out of the container. The locks are also really easy to use and not too stiff or bulky.

Although they are suitable for microwave use, this is for reheating only and not for cooking. So extremes of temperature in the microwave should be avoided.

The Lock and Lock food containers made with Eastman Tritan™ copolyester are now sold in Dunelm, so if you like the look of them you can find them there!

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This risotto recipe is perfect for using up tomatoes, and is also really romantic to cook with your partner. It also saves really well for leftovers.

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