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Creamy tomato risotto

Pot of tomato risotto topped with basil leaves.

Creamy tomato risotto

Name: Creamy tomato risotto
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Cuisine: Italian
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 tomatoes halved; small pack basil roughly torn; 4 tbsp grated parmesan

Angela Boggiano

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Serves 4

Easy

Prep: 5 mins

Cook: 35 mins

A star rating of 4.8 out of 5.302 ratingsRate

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A budget rice dish flavoured with rosemary, basil and sweet cherry tomatoes. It's healthy, filling and simple to make – an ideal midweek supper

Egg-free

Healthy

Low calorie

Low fat

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

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 tomatoes

halved
small pack basil

roughly torn
4 tbsp grated parmesan

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Nutrition: per serving

kcal401

low
fat10g

low
saturates4g

low
carbs62g
sugars10g

low
fibre5g
protein13g
salt0.93g

low

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.

Recipe from Good Food magazine, July 2014

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A star rating of 4.8 out of 5.302 ratings

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