How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Tomato-and-Quinoa Risotto?

You need 7 ingredients. The key ingredients include: 3 pounds tomatoes, peeled and seeded, 1 cup creme fraiche (if kosher, 1 cup of unflavored soy milk or chicken broth), 1 cup basil leaves, julienned, 1 tablespoon unsalted butter, and more.

Is Tomato-and-Quinoa Risotto suitable as vegetarian?

Yes, Tomato-and-Quinoa Risotto falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Tomato-and-Quinoa Risotto?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato-and-Quinoa Risotto Recipe

Name: Tomato-and-Quinoa Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds tomatoes, peeled and seeded; 1 cup creme fraiche (if kosher, 1 cup of unflavored soy milk or chicken broth); 1 cup basil leaves, julienned; 1 tablespoon unsalted butter; 1 medium shallot, minced; 2 cups quinoa, rinsed and drained; 1 teaspoon kosher salt

Try this homemade Tomato-and-Quinoa Risotto recipe the whole family will love. Made with tomatoes, creme fraiche, basil and unsalted butter. Easy step-b…

This Tomato-and-Quinoa Risotto relies on simple, everyday ingredients such as tomatoes, peeled and seeded, basil leaves, julienned, unsalted butter and medium shallot, minced. It comes together quickly and makes 4 servings, at about 100 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

3 pounds tomatoes, peeled and seeded
1 cup creme fraiche (if kosher, 1 cup of unflavored soy milk or chicken broth)
1 cup basil leaves, julienned
1 tablespoon unsalted butter
1 medium shallot, minced
2 cups quinoa, rinsed and drained
1 teaspoon kosher salt

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
100 kcal
Category
Vegetarian

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