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Tomato Risotto

Cherry tomatoes add a tangy flavor when stirred into creamy Arborio rice; we cut one in a cute flower-shaped garnish.

  • servings: 6




  • 3 cans (14 1/2 ounces each) low-sodium chicken broth
  • 2 tablespoons olive oil
  • 4 cups arborio or carnaroli rice
  • 1 small carrot, finely shredded
  • 12 ounces cherry tomatoes, halved
  • 4 tablespoons unsalted butter
  • 1/2 cup finely grated Parmesan cheese


  1. Step 1

    Bring broth to a simmer in a saucepan over medium heat. Reduce heat to low; keep warm.

  2. Step 2

    Heat oil in a large saucepan over medium heat until hot but not smoking. Add rice, and cook, stirring to coat, until fragrant and translucent, about 5 minutes. Stir in 1/2 cup warm broth; cook, stirring, until almost all liquid has been absorbed. Repeat until all broth has been added.

  3. Step 3

    With last addition of broth, stir in carrot and tomatoes. Cook, breaking up tomatoes with the back of a spoon, until almost all liquid is absorbed, 6 to 8 minutes.

  4. Step 4

    Stir in butter. Remove pan from heat; top risotto with cheese.

Martha Stewart Kids, Late Summer



Reviews (1)

  • 15 Sep, 2012

    Sorry, This recipe has an error in it. For 4 cups of rice (way too much anyway) there is not enough liquid. I think it was supposed to be 1 cup of rice. I tried to cut the recipe in half and it still made ALOT plus I had to put alot more chicken broth in to get the rice soft. Good taste though once it finally cooked.