Tomato Risotto

This risotto is a great way to use just-picked ripe tomatoes or a good way to use up preserved tomatoes from last summer. 

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2 pt cherry tomatoes
1 cup tomato sauce (or pureed farm tomatoes)
2 cups risotto rice
1 onion
1/2 cup white wine
1/2 cup kalamata olives
1 T capers
1/2 tsp chili flakes
1/2 cup olive oil
5 sprigs mint
4oz feta


  1. In a food processor, combine the cherry tomatoes and the tomato juice and puree with a pinch of salt until smooth
  2. Remove the tomatoes from the food processor and then add the olives, capers, and chili flake and pulse to make a chunky relish
  3. Remove from the food processor and add the olive oil and set aside
  4. Bring 6 cups of salted water to a boil
  5. Mince the onion
  6. Pick the mint leaves but leave whole
  7. Sweat the onion in a knob of butter until translucent
  8. Add the risotto and briefly toast
  9. Add the wine and stir the risotto
  10. When the wine is evaporated, add a ladleful of the water to the risotto and stir until it is absorbed. Continue this process until the risotto is tender but not mushy (about 20 minutes)
  11. Add the tomato puree to the risotto and stir to coat
  12. Transfer to a serving platter, top with the olive/caper relish, crumble the feta over the top, and garnish with the mint and serve.