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Creamy Tomato Risotto with Glazed Honey Tomatoes

Is there anything better than a Italian Tomato Risotto? This recipe makes me think of the great times I spent in Italy when I was a child. The delicious pasta, the pizza, frutti di mare plattes and of course the unforgettable risottos!


  • 2 tbsp olive oil
  • 2 onions (finely chopped)
  • 1 garlic glove (finely chopped)
  • 300 g risotto rice
  • 750 ml vegetable stock broth
  • 1 tin of plum tomatoes
  • 200 ml white wine
  • 40 g grates parmesan
  • cherry tomatoes
  • honey to drizzle
  • salt and pepper to taste


  1. Heat a large pan with olive oil, add the finely chopped onions and stir until glazed, then add the garlic.
  2. Meanwhile set the oven to 180 degrees, place the cherry tomatoes in a baking tray, drizzle with honey, salt and pepper and bake for 10-15 minutes until removing them from the oven. Set tomatoes aside.
  3. Add the risotto rice and stir for another 20 seconds.
  4. Deglaze with white wine and stir until the white wine has evaporated.
  5. Add the tomato tin.
  6. Continue to stir the rice, set to medium heat and constantly add a little vegetable broth when the liquid starts to evaporate. Do so until the risotto is “al dente”.
  7. Season with salt and pepper, stir in the grated parmesan, arrange on plattes and place the honey glazed cherry tomatoes on top.