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Tomato Risotto
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Prep Time
5 mins
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Cooking Time
35 mins
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Serving
4
- Vegetarian
- Main Course
Method
- 400g Laila chopped tomato (canned)
- 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
- Cherry tomato
- Basil
- Parmesan
Ingredients
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.