3 tbsp. olive oil
1 onion, diced
salt and pepper, to taste

  • heat oil in a pan and sauté onion until softened, about 5 minutes
  • season with salt and pepper

1 1/2 cups arborio rice

  • add to onion and continue cooking until onion begins to brown, about 2 minutes

1/4 tsp. red pepper flakes
2 cloves garlic, minced
1/2 cup white wine
2 cups tomatoes, diced

  • add to pan and cook until most of the liquid has evaporated, about 5 minutes

3 cups boiling water or vegetable/chicken stock

  • add one ladle at a time and stir rice every minute or so as it simmers down
  • check rice and add additional hot water as needed to continue simmering until rice is tender

1/2 cup (50g) pecorino or parmesan, grated
2 tbsp. olive oil
4 medium tomatoes, sliced
salt and pepper, to taste
chopped herbs, for garnish

  • turn off heat and stir in cheese and oil
  • serve with sliced tomatoes seasoned with salt and pepper, and herbs

source: https://cooking.nytimes.com/recipes/1020378-tomato-risotto

9/21/2026: made this last night and it was wonderful. there is a lot of argument in the comments about 3 cups not being enough liquid, with many posters saying the tomatoes make up the difference. i needed an additional cup of water to make the rice tender.