Quick tomato risotto

Quick tomato risotto

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(38 ratings)

Prep: 5 mins Cook: 20 mins


Serves 4
Making risotto doesn't have to involve hours of stirring over the stove, as this easy tomato recipe proves

Nutrition and extra info

  • Vegetarian


  • kcal435
  • fat17g
  • saturates10g
  • carbs62g
  • sugars10g
  • fibre3g
  • protein13g
  • salt1.34g
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  • 250g risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 50g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250ml vegetable stock
  • 500ml carton passata
  • 500g punnet cherry tomato
  • 100g ball mozzarella, drained and cut into large chunks
  • grated parmesan (or vegetarian alternative) and shredded basil, to serve



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

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  1. Tip the rice, onion and half the butter into a large microwave-proof bowl. Cover and cook in the microwave on High for 3 mins. Stir in the stock and passata, then continue to cook, uncovered, for 10 mins. Give it a good stir and mix in the tomatoes and mozzarella. Microwave on High for a further 8 mins until the rice is cooked and the tomatoes have softened.

  2. Leave the risotto to relax for a few mins, then stir in the remaining butter, parmesan and basil. Season to taste and serve straight from the bowl.

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Comments, questions and tips

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Comments (41)

darkjdp's picture

too tomatoey!!!

gala27's picture

This is not very quick as it took me ages to find all the ingredients

amywish's picture

Very easy microwave dish. I used 2 sautéed red onions instead of white onion for extra flavour and used grated mozzarella for ease

scotcat's picture

Dead easy, dead tasty. Really good for chaotic evenings with crying children harassing you, so simple you can't go wrong.

purrfex's picture

I have not had a good history cooking with rice but decided to try this for a change after stuffing our faces after Christmas, not only was it easy to make, it does what it says on the tin, made it with my 11 year old prepared cooked and served in 25 minutes and it was delicious. Good acucrate portion control.

jennymuc's picture

Really lovely recipe. Would just suggest adding the mozarella at the end so you have more of the texture.

jennyhw's picture

This is a firm family favourite, very easy, although I do cook it for slightly longer. Have found that you dont need to use all the tomatoes, 300g is enough and makes it a cheaper mid week meal. I sometimes add some chopped pepper with the passata which makes a nice change and increases your veg count.

katherinetaylor's picture

Really lovely and soooo quick and easy. I added chicken pieces which I had lightly browned first. Everyone liked it..a miracle in this house!

alicem3's picture

Made this loads of times and kids love it. A real family favourite, often add other things at the end to go with it such as a nut cutlet or chicken breast.

bellamyz's picture

I cook this probably a couple of times per month when we need something quick and easy. No problems with times maybe depends on type of rice and obviously microwave wattage. Usually add some Italian seasoning and a good pinch of chilli flakes, and sometimes stir some spinach through it at the end of cooking. Love it!! Even my must-have-meat husband loves this.

keristocks's picture

What a delicious, nutritious recipe, tasty and healthy. Recommended!

magali612's picture

absolutely fantastic!

emmclean's picture

Easiest way to cook risotto ever! Didn't think I'd be a fan of a tomato based risotto but it was very tasty.

icecreamdogpark's picture

Loved it ,quick simple and perfect.Did add some garlic and will probably used tinned cherry toms next time.We had sliced chilli sausages on top yum !

lineyloub's picture

Quite nice, but very rich. Probably too many tomatoes, would minimise if I made this again. I did have to cook this for a few extra minutes as the rice didn't seem cooked enough.

kernow45cook's picture

How do you cook it without a microwave?

pwrpuff83's picture

Nope...I'm being dense! Sorry!

pwrpuff83's picture

Am I just being dense or do you never add the other half of the butter...?

noblegorgeousrose's picture

This was delicious. A wonderful way to use up a glut of cherry tomatoes.

magicjewel's picture

i really loved this recipe! i'm usually not a fan of risotto but this one is sooooo nice! we made it the traditional way i.e. on the hob and roasted the cherry tomatoes before adding to the risotto, but may do it in the recipe's method if pushed for time. we also reduced the amount of passata but it still gave a lovely tomato flavour and the stringy mozzarella really made the dish. An absolute hit! :)


Questions (2)

joxwood's picture

The rice still was quite hard and chewy when I did it. How much longer should I cook it and at which point?

jparkate's picture

not bad at all.
after 2nd blast in the microwave - take out, stir and put back for another 2 minute barrage of electromagnetic radiation. This will ensure the rice is not hard.
Then add the butter and cheese.

Tips (2)

jparkate's picture

not bad at all.

after 2nd blast in the microwave - take out, stir and put back for another 2 minute barrage of electromagnetic radiation. This will ensure the rice is not hard.

Then add the butter and cheese.

Millyjones's picture

I added just ordinary tomatoes & a handful of peas. Then stirred through shredded chorizo on the final blast in the microwave. As a garnish I had no basil so used flat leaf parsley and cheddar shavings on top. Delicious!! Super easy!!

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