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Creamy Tomato Risotto

  • Prep Time: 10
  • Cooking Time: 30
  • Serves 2-4
Creamy Tomato Risotto


For the Risotto

4 tablespoons extra-virgin olive oil, divided

1 shallot, peeled and sliced

2 garlic cloves, peeled and minced

1 teaspoon salt, divided

1 teaspoon black pepper, divided

1/2 cup white wine

1 cup Arborio rice

3 cups vegetable broth

2 cups crimini mushrooms, quartered

2 cups Backyard Farms Cocktail Tomatoes, quartered

1 cup firmly packed spinach leaves, chopped

1/4 cup mascarpone cheese

2 tablespoons grated Parmesan cheese

For Serving

Backyard Farms Cocktail Tomatoes, quartered

Fresh basil, chopped

Grated Parmesan cheese


Spend less time standing over the stove and more time wooing your sweetheart with this creamy, no-stir vegetarian risotto. Filled with roasted tomatoes, mushrooms, spinach and cheese, it’s the ultimate comfort food for a cozy, romantic dinner!

Pre-heat your oven to 425 degrees Fahrenheit.

In a medium oven-proof pot with a tight-fitting lid, warm 2 tablespoons of the olive oil over medium-high heat. Add the sliced shallots, garlic and 1/2 teaspoon each of the salt and black pepper and cook, stirring frequently, about 2-3 minutes.

Add the wine and cook, scraping up any browned bit off the bottom of the pot, until the wine is almost evaporated, about 2-3 minutes. Stir in the Arborio rice. Then stir in the vegetable broth. Place the lid on the pot and transfer it to your pre-heated oven to bake for 25 minutes.

Serve immediately with a garnish of quartered Backyard Farms cocktail tomatoes, grated Parmesan cheese, and fresh chopped basil.

Recipe by Backyard Farms Chef Network Partner, Liz Harris of Floating Kitchen.