Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Greek Tomato Risotto Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 2 reviews

This Greek Tomato Risotto, known as ntomatorizo, is a creamy and flavorful rice dish infused with fresh and sun-dried tomatoes, aromatic herbs, and a hint of ouzo and white wine. With a perfect balance of sweet tomatoes, smoky paprika, and fresh basil, this traditional Greek comfort food offers a vibrant Mediterranean twist on classic risotto. Ready in just 30 minutes, it’s a satisfying vegetarian meal that serves six.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Vegetables

  • 1 big red onion, finely diced
  • 1 clove garlic, minced (optional)
  • 1 medium Anaheim green or red pepper, halved and thinly sliced
  • 8-10 cherry tomatoes
  • 8 sun-dried tomatoes
  • 400 g (14 oz) grated tomatoes (Roma)
  • 10 fresh basil leaves

Pantry & Liquids

  • 4 tbsp extra virgin olive oil
  • 1 tsp tomato paste
  • 80 ml (⅓ cup) dry white wine
  • 1 tbsp ouzo
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 1 tsp smoked paprika (optional)
  • 840 ml (3½ cups) warm water or vegetable stock

Grains

  • 300 g (10.6 oz) medium grain rice

Instructions

  1. Heat the pan: Place a heavy bottom deep pan or pot over medium-high heat to prepare for sautéing.
  2. Sauté vegetables: Add 2 tablespoons of olive oil to the hot pan, then add the finely diced onion, minced garlic (if using), and sliced Anaheim pepper. Cook for 5 minutes, stirring occasionally, until the vegetables are soft and fragrant.
  3. Toast the rice: Add the medium grain rice to the pan with the vegetables and sauté for 2 to 3 minutes, stirring constantly, until the rice becomes translucent around the edges. This helps to develop flavor and texture.
  4. Add tomato paste and deglaze with wine and ouzo: Stir in the tomato paste, then pour in the dry white wine and ouzo. Continue stirring and cook until the alcohol evaporates and the liquids mostly absorb, intensifying the tomato aroma.
  5. Add tomatoes and spices: Pour in the grated Roma tomatoes along with the sea salt, black pepper, and smoked paprika (if using). Stir well. When the rice has absorbed most of the tomato juice, begin adding warm water or vegetable stock one cup at a time, stirring and waiting for the liquid to be mostly absorbed before adding more. Add all the water/stock gradually, reserving some for the last addition.
  6. Incorporate sun-dried and cherry tomatoes: Fold in the chopped sun-dried tomatoes and half of the cherry tomatoes sliced in half. Reduce heat to medium-low and let the risotto simmer gently, stirring occasionally, until creamy and the rice is al dente—soft with a slight bite.
  7. Finish with fresh herbs: Remove the pan from heat and stir in the fresh basil leaves. Taste the risotto and adjust seasoning if needed with extra salt or pepper.
  8. Rest the risotto: Drizzle the remaining 2 tablespoons of olive oil over the risotto, put a lid on the pan, and let it sit off the heat for about 5 minutes. This allows flavors to meld and the risotto to set slightly.
  9. Serve: Serve the risotto hot, garnished with the remaining whole cherry tomatoes. Optionally top with crumbled feta cheese, grated parmesan, extra sun-dried tomatoes, or fresh herbs for added texture and flavor.
  10. Enjoy your meal: Dig in and savor this deliciously creamy and aromatic Greek tomato risotto that highlights the best of Mediterranean ingredients.

Notes

  • The garlic is optional and can be omitted if desired.
  • Using medium grain rice is important for achieving the creamy texture typical of risotto.
  • Adjust the amount of water or stock depending on the rice brand and your preferred risotto texture.
  • For a non-alcoholic version, substitute the wine and ouzo with extra vegetable stock or water.
  • Smoked paprika adds a subtle depth of flavor but can be left out for a milder taste.
  • Letting the risotto rest with lid on helps the rice fully absorb flavors and become creamier.
  • Serve immediately after resting to enjoy risotto at its best consistency.
  • The recipe is vegetarian and can be made vegan by omitting cheese toppings.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Greek
  • Diet: Vegetarian

Find it online: https://iamstarved.com/greek-tomato-risotto-recipe/