Tomato and Olive Risotto

Prep Time 15 minutes
Cook Time 30-40 minutes
Serves Makes approx 20 biscuits!
Tomato and Olive Risotto Recipe

Growing up, there was always something magical about my mum’s risotto. Mum made risotto all the time. Being an Italian chef, in a gorgeous restaurant on the Gold Coast, is where my mum and dad started their restaurant. After a big night of service, we would often all end the night with a big bowl of hearty risotto. It is a dish that holds a special place in my heart that brought our family together!

The process of making risotto requires lots of love and attention, making it the perfect recipe to share with family and friends. I can still remember sitting in the kitchen, sipping tea, and watching my mum lovingly prepare risotto, adding her unique touch to each variation. From mixed mushrooms to her famous artichoke risotto, each creation was perfect.

For this family recipe, you’ll need a handful of ingredients that come together to create a burst of flavours. Begin with one finely chopped onion and four cloves of garlic. Sauté the onion first in two tablespoons of olive oil until they turn translucent. Add the garlic and cook for a few more seconds until it starts to brown.Let’s take a closer look at the goodness these ingredients bring to our risotto! First, we have garlic – not just a flavour booster, but a friend to our immune system, helping it stay strong and healthy.

Tomato and Olive Risotto

Prep Time 15 minutes
Cook Time 30-40 minutes
Serves Makes approx 20 biscuits!
Tomato and Olive Risotto Recipe


  • 1 onion
  • 4 cloves garlic
  • 2 tablespoons olive oil
  • 1 cup arborio rice
  • 1/2 cup black kalamata olives
  • 1/4 cup sundried tomatoes
  • 1/2 can crushed tomato
  • 1 teaspoon salt
  • 2 tablespoons vegan parmesan
  • 1/2 cup white wine
  • 5 cups vegetable stock
  • 10 fresh basil leaves


  1. Chop onion and garlic finely. Saute onions first in olive oil.
  2. Once translucent add garlic and cook another second or two, until starts to brown.
  3. Add rice and coat with oil and onion. Let cook for about two minutes
  4. Add olives, semidried tomato, basil, can tomato and salt. Stir in well and cook for another two minutes
  5. Add (hot) vegetable stock one cup at a time. As the water slowly evaporates add another cup. Repeat this method until all stock has been used. It’s important to continuously stir the risotto. The risotto should be cooked once you’ve used all the stock, however, to be sure, taste the risotto as you use the last cup of stock. Risotto is best eaten a little firm and with some liquid remaining

Recipe Notes

Equipment you Need

Tomato and Olive Risotto Recipe

Add a cup of Arborio rice and let it cook for about two minutes, allowing the grains to toast slightly. Now, it’s time to infuse the risotto with more depth by adding half a cup of black Kalamata olives, a quarter cup of semi-dried tomatoes, and about ten fresh basil leaves.
Let’s talk about those Kalamata olives. They may be Greek, but they go so perfectly in this dish! They’re not just tasty, but also heart-friendly! Packed with good fats and antioxidants, they help keep inflammation at bay and keep our hearts happy. And those sun-dried tomatoes? Oh, they’re like tiny vitamin bombs! Bursting with vitamin C, K, and iron, they’re a nutritious addition that add a punch to the dish. Also our beloved Arborio rice, the creamy magic maker! It’s filled with complex carbohydrates, which means it gives us a steady stream of energy to keep us going all day long. We all need carbs!

So, as you savor every spoonful of this delicious risotto, remember that you’re not just treating your taste buds, but also giving your body wholesome goodness. It’s a heartwarming experience that will fill your soul with joy! Certainty does for me.
I digress, let’s get back to the recipe., Stir in half a can of crushed tomatoes and a teaspoon of salt to bring out the vibrant flavours. Allow everything to simmer for another two minutes, enhancing the dish’s essence. Here comes the important part of making risotto – adding the liquid. Start by pouring half a cup of white wine, and let it simmer until the rice absorbs the flavours. Now, the true magic begins! Gradually add five cups of hot vegetable stock, one cup at a time. As the stock gets absorbed by the rice, add the next cup, and repeat this process until all the stock has been used.

Throughout the cooking process, remember to continuously stir the risotto. It’s this loving attention that allows the rice to release its starch and create that creamy texture. Taste the risotto as you use the last cup of stock to ensure it’s cooked to perfection. Risotto should be slightly firm, with a delicate creaminess, and a hint of liquid remaining, enhancing the overall experience.

Risotto is more than just a dish it’s a treasured memory that binds our hearts together. With every bite, we savour the love and care that goes into making this heartwarming recipe. Whether it’s the aroma of sautéed onions, the burst of flavors from olives and sundried tomatoes, or the comfort of family togetherness, each bite transports us back to those cherished moments in the kitchen. I invite you to try this beloved recipe and experience the warmth of a lovingly prepared risotto with your loved ones.

Frequently Asked Questions

Can I use other flavors for the risotto?

Absolutely! Risotto is incredibly versatile, and you can get creative with a wide range of flavors. Try adding mixed mushrooms for an earthy twist, or roast or grate some pumpkin, beetroot, spinach, or asparagus for a burst of vibrant colors and tastes. The possibilities are endless, so feel free to experiment and find your favorite combination!

Can I freeze the leftover risotto?

While you can technically freeze risotto, it’s not the best option. Risotto has a unique creamy texture that might be compromised after thawing. It’s best enjoyed fresh, straight from the stove, allowing you to savor it’s comforting goodness to the fullest.

Can I use a different type of rice for this recipe?

It’s best to stick with Arborio rice for this risotto recipe. Arborio rice is specifically crafted to absorb and release starch during cooking, giving risotto its characteristic creamy texture. Using another type of rice won’t achieve the same velvety result, so it’s worth getting your hands on some Arborio rice to enjoy the full risotto experience. Trust us; it’s totally worth it! reheating multiple times might alter the texture, so it’s best to enjoy it right after cooking.

Are there any creative toppings or garnishes that would go well with this risotto?

Definitely! Get creative with your toppings and garnishes to take your risotto to the next level. Some delicious options include toasted pine nuts, a sprinkle of vegan parmesan, a drizzle of truffle oil, or even some sautéed wild mushrooms. Let your imagination run wild and experiment with different combinations!

Can I make a vegan cheese sauce to add to the risotto for a creamier texture?

Absolutely! If you’re looking to ramp up the creaminess even more, try making a luscious vegan cheese sauce to drizzle over your risotto. There are various plant-based cheese sauce recipes available online that will complement the dish beautifully.

Can I use vegetable broth instead of vegetable stock in this recipe?

Yes, you can! Vegetable broth and vegetable stock are quite similar and can be used interchangeably in most recipes, including this one. Just make sure to choose a high-quality vegetable broth to enhance the flavors of your risotto. Remember, cooking is all about having fun, being creative, and exploring different flavors. So, feel free to experiment with this risotto recipe and make it your own! Enjoy the process and savor every delicious bite. If you have any more questions or need further assistance, don’t hesitate to ask. Happy cooking!