Gordon Ramsay Tomato Risotto Recipe

Gordon Ramsay Tomato Risotto is a celebration of intense summer flavors, elevating the humble tomato into a luxurious main course. It is made with a base of aromatic vegetables and slow-roasted vine tomatoes that burst with concentrated sweetness. The result is a stunningly red, velvety dish where the acidity of the tomatoes cuts through the richness of the mascarpone and Parmesan finish. It is perfect for a light vegetarian lunch or as a sophisticated side dish for grilled seafood.

Try More Risotto Recipes:

• Gordon Ramsay Parmesan Risotto Recipe
• Gordon Ramsay Pea Risotto Recipe
• Gordon Ramsay’s Mushroom Risotto

Why You Will Love This Tomato Risotto Recipe:

• Depth of Flavor: By roasting the tomatoes first, you concentrate their natural sugars and umami, preventing the risotto from tasting watery or bland.
• Creamy yet Light: unlike heavy cream-based sauces, the use of mascarpone at the end provides a rich texture that feels lighter on the palate.
• Visual Stunner: The deep red color makes for a beautiful presentation, especially when garnished with fresh green basil and blistered tomatoes.
• Versatile Base: It serves as a perfect canvas for adding protein like grilled prawns, seared scallops, or burrata.

Gordon Ramsay Tomato Risotto Ingredients

For the Roasted Tomatoes

• 400 g cherry tomatoes or tomatoes on the vine
• 2 garlic cloves, smashed (skin on)
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and black pepper
• A few sprigs of fresh thyme

For the Risotto

• 350 g Arborio or Carnaroli rice
• 1 liter vegetable or chicken stock (high quality)
• 2 shallots, finely diced
• 2 garlic cloves, crushed
• 125 ml dry white wine (e.g., Pinot Grigio)
• 2 tbsp tomato purée (paste)
• 40 g unsalted butter, cubed and cold
• 50 g Parmesan cheese, grated
• 1 tbsp mascarpone cheese
• 2 tbsp olive oil
• Fresh basil leaves (for garnish)

How To Make Gordon Ramsay Tomato Risotto

1. Roast the tomatoes by preheating the oven to 200°C (400°F). Place the cherry tomatoes (vines attached if possible) and smashed garlic on a baking tray. Drizzle with olive oil and balsamic vinegar, season with salt, pepper, and thyme. Roast for 15 to 20 minutes until the skins blister and they release their juices.
2. Heat the stock in a saucepan and keep it at a gentle simmer.
3. Create the base by heating olive oil in a wide, heavy-based pan over medium heat. Add the diced shallots and cook for 5 minutes until soft. Add the crushed garlic and tomato purée, cooking for another 2 minutes. Cooking the purée helps remove its raw, metallic taste.
4. Toast the rice by adding it to the pan. Stir well to coat the grains in the red oil and cook for 1 to 2 minutes until the rice feels hot to the touch.
5. Deglaze the pan by pouring in the white wine. Stir constantly until the wine has fully evaporated and the alcohol aroma has dissipated.
6. Cook the risotto by adding the hot stock one ladle at a time. Stir continuously, allowing the liquid to absorb before adding the next ladle. This process will take about 18 minutes.
7. Fold in the fruit when the rice is halfway cooked. Take half of the roasted tomatoes (remove vines), crush them gently with a fork, and stir them into the risotto to dissolve into the sauce. Keep the prettiest tomatoes whole for garnish.
8. Finish the dish (The Mantecatura) when the rice is al dente. Remove the pan from the heat. Stir in the cold butter, Parmesan cheese, and mascarpone. Beat vigorousy to create a creamy emulsion.
9. Serve immediately topped with the remaining roasted tomatoes, a drizzle of the roasting juices, and fresh basil leaves.

Recipe Tips

• Vinegar is vital: The splash of balsamic on the roasted tomatoes adds a sweetness that balances the natural acidity of the tomato purée.
• Don’t waste the juice: When adding the roasted tomatoes to the garnish, make sure to scrape all the sticky, caramelized juices from the roasting tray into the risotto pot—that is pure flavor.
• Mascarpone magic: Gordon often uses mascarpone instead of just butter for tomato risottos. It adds a milky creaminess that neutralizes acidity better than butter alone.
• Stock choice: If you want a purely vegetarian dish, use a high-quality vegetable stock. If serving with seafood, a light fish stock or chicken stock adds more depth.

What To Serve With Tomato Risotto?

• Seafood: This is the ultimate pairing for pan-seared scallops (a Hell’s Kitchen classic) or garlic butter prawns.
• Cheese: Top the hot risotto with a ball of fresh Burrata. The cold, creamy center of the cheese melting into the hot tomato rice is incredible.
• Greens: A simple green salad with a lemon vinaigrette helps cleanse the palate between rich bites.

How To Store Leftovers Tomato Risotto?

• Refrigerate: Store in an airtight container for up to 3 days.
• Suppli al Telefono: This risotto is perfect for making Roman “Suppli” (fried rice croquettes with mozzarella inside). The tomato base makes them authentic and delicious.

FAQs

Try More Dinner Recipes:

• Gordon Ramsay Beetroot Risotto Recipe
• Gordon Ramsay’s Chicken Ballotine
• Gordon Ramsay Prawn Pasta Recipe

Tomato Risotto Nutrition Facts

• Calories: 460 kcal
• Total Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 40mg
• Sodium: 600mg
• Total Carbohydrate: 58g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 10g

Gordon Ramsay Tomato Risotto Recipe

Recipe by Sophie LaneCourse: Risotto, Dinner, Lunch, SidesCuisine: American, ItalianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

460

kcal

Gordon Ramsay Tomato Risotto is a celebration of intense summer flavors, elevating the humble tomato into a luxurious main course. It is made with a base of aromatic vegetables and slow-roasted vine tomatoes that burst with concentrated sweetness. The result is a stunningly red, velvety dish where the acidity of the tomatoes cuts through the richness of the mascarpone and Parmesan finish. It is perfect for a light vegetarian lunch or as a sophisticated side dish for grilled seafood.

Ingredients

• 400 g cherry tomatoes or tomatoes on the vine

• 2 garlic cloves, smashed (skin on)

• 1 tbsp olive oil

• 1 tbsp balsamic vinegar

• Salt and black pepper

• A few sprigs of fresh thyme

• For the Risotto

• 350 g Arborio or Carnaroli rice

• 1 liter vegetable or chicken stock (high quality)

• 2 shallots, finely diced

• 2 garlic cloves, crushed

• 125 ml dry white wine (e.g., Pinot Grigio)

• 2 tbsp tomato purée (paste)

• 40 g unsalted butter, cubed and cold

• 50 g Parmesan cheese, grated

• 1 tbsp mascarpone cheese

• 2 tbsp olive oil

• Fresh basil leaves (for garnish)

Directions

• Roast the tomatoes by preheating the oven to 200°C (400°F). Place the cherry tomatoes (vines attached if possible) and smashed garlic on a baking tray. Drizzle with olive oil and balsamic vinegar, season with salt, pepper, and thyme. Roast for 15 to 20 minutes until the skins blister and they release their juices.
• Heat the stock in a saucepan and keep it at a gentle simmer.
• Create the base by heating olive oil in a wide, heavy-based pan over medium heat. Add the diced shallots and cook for 5 minutes until soft. Add the crushed garlic and tomato purée, cooking for another 2 minutes. Cooking the purée helps remove its raw, metallic taste.
• Toast the rice by adding it to the pan. Stir well to coat the grains in the red oil and cook for 1 to 2 minutes until the rice feels hot to the touch.
• Deglaze the pan by pouring in the white wine. Stir constantly until the wine has fully evaporated and the alcohol aroma has dissipated.
• Cook the risotto by adding the hot stock one ladle at a time. Stir continuously, allowing the liquid to absorb before adding the next ladle. This process will take about 18 minutes.
• Fold in the fruit when the rice is halfway cooked. Take half of the roasted tomatoes (remove vines), crush them gently with a fork, and stir them into the risotto to dissolve into the sauce. Keep the prettiest tomatoes whole for garnish.
• Finish the dish (The Mantecatura) when the rice is al dente. Remove the pan from the heat. Stir in the cold butter, Parmesan cheese, and mascarpone. Beat vigorousy to create a creamy emulsion.
• Serve immediately topped with the remaining roasted tomatoes, a drizzle of the roasting juices, and fresh basil leaves.

Notes

• Vinegar is vital: The splash of balsamic on the roasted tomatoes adds a sweetness that balances the natural acidity of the tomato purée.
  Don’t waste the juice: When adding the roasted tomatoes to the garnish, make sure to scrape all the sticky, caramelized juices from the roasting tray into the risotto pot—that is pure flavor.
  Mascarpone magic: Gordon often uses mascarpone instead of just butter for tomato risottos. It adds a milky creaminess that neutralizes acidity better than butter alone.
  Stock choice: If you want a purely vegetarian dish, use a high-quality vegetable stock. If serving with seafood, a light fish stock or chicken stock adds more depth.