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Izzy’s Creamy Garlic Tomato Risotto

09th June 2025

Creamy garlic tomato risotto

(serves 1)

A Comforting Tomato Risotto Recipe from Chef Izzy

As part of our celebration for British Tomato Fortnight, Junior Development Chef, Izzy Thomas brings us this comforting Creamy Garlic Tomato Risotto — a rich, flavourful dish that makes the most of juicy cherry tomatoes, slow roasted and paired with creamy double cream, parmesan, and fresh basil.

This one-pan wonder is ideal for solo dinners or date nights and proves just how versatile and delicious seasonal British tomatoes can be. With team creativity and great ingredients at the heart of what we do, it’s another delicious reason to get inspired in the kitchen.

Recipe cards
Recipe Cards

Ingredients:

  • 100g cherry tomatoes, halved
  • 50g Double cream
  • 500ml Chicken stock (at least)
  • 115g Risotto rice
  • 20g Garlic puree
  • 1 small onion, finely diced
  • 1 tbsp Tomato paste
  • Sprinkling of Parmesan
  • Sprig of Basil leaves
  • Salt to taste
  • Cracked black pepper

  • 30g Olive oil
  • 75ml White wine
  • 30ml Vermouth
  • 25g Butter

Method:

 

  1. Preheat an oven to 200c
  2. Toss two of the cherry tomatoes in 10g of the olive oil, salt and pepper. Roast for 20 mins, or until the tomatoes have started to darken around the edges.
  3. In a saucepan, melt the butter with the olive oil. Add the onions and cook until softened. Add 5g of the garlic, stirring occasionally.
  4. Add the risotto rice and stir with the onions and garlic until the rice has started to go translucent. Add the white wine and vermouth and cook out slightly.
  5. Start adding the stock to the rice one ladle at a time until the rice is al dente.
  6. In the meantime, add the remaining olive oil to another pan with the remaining tomatoes. Cook them out until they’ve gone soft and released most of their juices. Add the rest of the garlic puree and tomato paste and cook for a couple more minutes. Add the double cream to create a creamy tomato puree.
  7. Once the rice is cooked through, stir in the tomato puree. Season to taste.
  8. Plate the risotto with the fresh basil, the roasted tomatoes, parmesan and some cracked black pepper.