Tomato risotto

Prep: 5 mins
Cook: 35 mins
Tomato risotto
Risotto has to be one of the nicest Italian dishes to serve and can be made on a budget without compromising on flavour.

400g tin chopped tomatoes

1l vegetable stock

Knob of butter

1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, finely chopped

1 rosemary sprig, finely chopped

250g risotto rice

300g cherry tomatoes, halved

50g basil, roughly torn

4 tbsp grated parmesan

Tip the chopped tomatoes and half the stock into a food processor and pulse until smooth.

Pour into a saucepan with the remaining stock, bring to a gentle simmer over a low heat.

In a large saucepan, place the butter and oil then heat gently until the butter has melted.

Add the onion and cook until softened.

Stir in the garlic and rosemary, then cook for 1 minute more.

Add the rice and cook, stirring, for 1 minute.

Start adding the hot stock and tomato mixture about a quarter at a time.

Let the risotto absorb the fluid before adding in more.  

After you have added half the stock, pop in the cherry tomatoes.

Cook for 25 minutes. Everything should be tender and absorbed well.

Cover and leave for 1 minute, then stir in the basil.

Serve sprinkled with parmesan and a good pinch of black pepper.


Preparation Time
5 minutes

Cooking Time
35 minutes

Main ingredients
Dairy, Cheese, Vegetables, Rice, Stock/Broth

Recipe Type
Budget, Family Dinners

Level of Difficulty

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