Creamy tomato risotto

Creamy tomato risotto

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(10 ratings)

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Cooking time

Prep: 5 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
381
protein
13g
carbs
61g
fat
10g
saturates
4g
fibre
4g
sugar
9g
salt
1.1g

Ingredients

  • 400g can 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
  • small pack basil, roughly torn
  • 4 tbsp grated Parmesan

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Method

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

Recipe from Good Food magazine, July 2014

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Comments

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plummy's picture
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Delicious, will definitely be making this again. Packed with flavour, I used a Knor Stock Pot (vegetable) for my stock. Very easy to make. Think this would also go well with some baked or griddled fish or chicken. Got a big thumbs up from my husband, which is also a good sign.

miss_indigo's picture

Delicious and easy to make. Used dried oregano as I had no rosemary. Went down a treat with the family including toddler and baby!

wilgarsrecipes's picture

Really enjoyed this. Easy to make & will definitely make again.

lorens_pin's picture
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Great recipe, full of flavour and very budget-friendly. We turned the left-overs into lovely Arancini the next day (deep-fried rice balls coated in egg & breadcrumbs).

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