Creamy Blistered Tomato Risotto Recipe: A 30-Minute No-Stir Risotto by Jan Mostrom

Creamy Blistered Tomato Risotto Recipe: A 30-Minute No-Stir Risotto

If you know the process of making risotto, you might just read the name of this recipe and say you don't have the time. This creamy blistered tomato risotto recipe provides shortcuts to a long-cooking stovetop risotto that requires constant stirring, but delivers on great taste. Now you can get an amazing Italian dinner on the table in a fraction of the time!

This easy risotto recipe is also a lot healthier than other risottos because we use Greek yogurt instead of cream. My whole family all loved the taste of this tomato risotto.

To make this quick, easy and gluten-free risotto you will need cherry tomatoes, olive oil, garlic, salt and pepper, risotto rice (arborio), broth, Greek yogurt, Parmesan cheese and fresh parsley.

Serve this blistered tomato risotto as a vegetarian main dish or as a side dish with your favorite protein.

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Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 20 to 25 minutes
Total Time: 25 to 30 minutes
Servings: 4


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Recipe Notes

  • Do not substitute long-grain white rice for the arborio rice. Arborio rice is chewier and works best for risottos.
  • You can try this recipe with orzo, if desired. 
  • If you want this recipe to be vegetarian, use vegetable broth and not chicken broth.
  • A good risotto should spread out when plated. You want a looser consistency. 

Here's how to make it: 

  1. In a medium skillet, heat the olive oil over medium-high heat for about 1 minute or until it's glistening. Add your whole tomatoes and garlic with a big pinch of salt and pepper. Gently mix and cover the pan until the tomatoes are soft, about 7 to 8 minutes.
  2. Use a large wooden or metal spoon to mash the soft tomatoes
  3. Continue cooking the tomatoes uncovered for another 4 to 5 minutes to let out their juices.
  4. Add the arborio rice to the tomato mixture and cover with broth by about 1 inch. Add another good pinch of salt and pepper and gently stir. Cook the pasta and tomatoes uncovered on medium heat, stirring every now and then to avoid any burning or sticking on the bottom of the pan.
  5. Before the rice has absorbed all the broth, remove a small amount (about 1/4 cup) and combine it with the yogurt in a small bowl or measuring cup. Stir gently and set aside.
  6. When all the liquid is absorbed, turn off the stove and stir in the yogurt mixture. Blend in the cheese and fresh parsley. Taste and adjust the seasoning, adding crushed red pepper flakes, if desired.
  7. Serve with a sprinkle of Parmesan and enjoy!

Nutrition Facts Per Serving

Calories: 686

Total Fat: 15.1g

Saturated Fat: 5.5g

Cholesterol: 30mg

Sodium: 829mg

Total Carbohydrate: 96.4g

Dietary Fiber: 5.9g

Total Sugars: 13.6g

Protein: 40.1g

Vitamin D: 0mcg

Calcium: 441mg

Iron: 3mg

Potassium: 1054mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Donna John
Cannot wait to make this!!! Love everything about this recipe. Jan Mostrom
Absolutely delicious. 🍅

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