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Greek Tomato Risotto (ntomatorizo)

An umami explosion. Ntomatorizo or tomatorizo is a delicious Greek tomato risotto, made with different types of tomatoes, to get the most flavor out of them. A very popular summer dish.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course, Side Dish
Cuisine Greek, Mediterranean
Servings 6
Calories 335 kcal


  • 1 big red onion finely diced
  • 1 clove garlic minced optional
  • 1 medium Anaheim green/red pepper halved & thinly sliced
  • 4 tablespoon olive oil extra virgin
  • 1 teaspoon tomato paste
  • 8 sun-dried tomatoes
  • 400 g/14 oz grated tomatoes Roma
  • 300 g/10.6 oz rice medium grain
  • 8-10 cherry tomatoes
  • 80 ml/⅓ cup dry white wine
  • 1 tablespoon ouzo
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika optional
  • 840 ml/3½ cups warm water/vegetable stock
  • 10 leaves fresh basil


  • Place a heavy bottom deep pan or pot into medium-high heat.
  • Pour 2 tablespoon of olive oil into the pan and when is heated, add the onion, garlic, and pepper and sauté for 5 minutes until soft.
  • When the veggies soften, add the rice and sauté for 2 to 3 minutes, stirring, until is starting to be translucent.
  • Add the tomato paste and pour the wine and ouzo. Stir and wait until they evaporate.
  • Add the grated tomatoes and spices. When the rice has absorbed most of the tomato juice add one cup of warm water/vegetable stock at a time. In the last amount of water/stock, we add the rest.
  • Add the sun-dried tomatoes and half of the cherry tomatoes, sliced in the middle. Reduce the heat to medium-low and let the risotto simmer until it becomes creamy but still al dente.
  • Remove the pan from the heat and stir the herbs of choice. Give it a taste and season according to preference.
  • Mix the rest of the olive oil. Put a lid on the pan and let it sit for about five minutes.
  • Serve while still hot with the rest of the cherry tomatoes some crumbled feta cheese, grated parmesan, extra sun-dried tomatoes, or fresh herbs on top.
  • Enjoy! 


To grate the tomatoes, make a cross at the bottom and grate as close to the skin with a coarse grater over a bowl. Discard the skin that is left.
Ntomatorizo tastes best when served warm. Top it with some crumbled feta cheese, parmesan cheese, kefalotyri, fresh basil leaves, extra cherry tomatoes, chili flakes, or sun-dried tomatoes.
Use a heavy bottom pot to make the recipe, to avoid burning the ntomatorizo.
If you want to avoid alcohol, just omit and add the same amount in water or vegetable stock.
The tomatoes can be blended in a blender or food processor and not grated by hand.
To make ntomatorizo more taste we use vegetable stock instead of water.
Store ntomatorizo in an airtight container, in the fridge, for up to 3 days.
Keyword creamy, easy, quick, risotto, tomatoes