Creamy tomato risotto

A plate of food on a table Healthy Vegetarian Recipes

Preparation and cooking time

  • Prep:5 mins
  • Cook:35 mins
  • Easy
  • Serves 4

A budget rice dish flavoured with rosemary, basil and sweet cherry tomatoes. An ideal midweek supper

Nutrient Unit
kcal 381
fat 10g
saturates 4g
carbs 61g
sugars 9g
fibre 4g
protein 13g
salt 1.1g

Ingredients

  • 400g can chopped tomato
  • 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 tomato, halved
  • small pack basil, roughly torn
  • 4 tbsp grated parmesan

Method

  • STEP 1

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 and keep over a low heat.

  • STEP 2

Meanwhile, place the butter and oil in the base of a large saucepan and heat gently until the butter has melted. Add the onion and gently cook for 6-8 mins until softened. Stir in the garlic and rosemary, then cook for 1 min more. Add the rice and cook, stirring, for 1 min.

  • STEP 3

Start adding the hot stock and tomato mixture about a quarter at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. After you have added half the stock, add the cherry tomatoes. After 20-25 mins, the rice should be creamy and tender, the cherry tomatoes softened and all of the stock should be used up.

  • STEP 4

Cover and leave for 1 min, then stir in the basil. Serve sprinkled with Parmesan and a good grinding of black pepper.

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