Tomato Risotto

  • Prep Time

    5 mins

  • Cooking Time

    35 mins

  • 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.