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Creamy tomato risotto

Creamy tomato risotto

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Rating: 5 out of 5.218 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal381
low infat10g
saturates4g
carbs61g
sugars9g
fibre4g
protein13g
salt1.1g
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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 tomato, halved
  • small pack basil, roughly torn
  • 4 tbsp grated parmesan

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.

Goes well with

Recipe from July 2014, July 2014

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Rating: 5 out of 5.218 ratings
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