Creamy tomato risotto

Creamy tomato risotto

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(168 ratings)

Prep: 5 mins Cook: 35 mins


Serves 4
A budget rice dish flavoured with rosemary, basil and sweet cherry tomatoes. An ideal midweek supper

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal381
  • fat10g
  • saturates4g
  • carbs61g
  • sugars9g
  • fibre4g
  • protein13g
  • salt1.1g
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  • 400g can chopped tomato
  • 1l vegetable stock
  • knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped



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

  • 2 garlic cloves, finely chopped
  • 1 rosemary sprig, finely chopped



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 250g risotto rice
    Risotto rice

    Risotto rice

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

  • 300g cherry tomato, halved
  • small pack basil, roughly torn



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

  • 4 tbsp grated parmesan



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  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.

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Comments, questions and tips

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DazzledDesire's picture
18th Apr, 2019
This should be taken out of the healthy eating vegetarian list as it uses parmesan, which is not vegetarian. They use animal rennet in the making of it.
Ems Veggie
20th Jun, 2019
Or you can get vegetarian alternatives, which I always do. Tesco do a great alternative
4th Jun, 2019
Or you could just omit the Parmesan?
20th Mar, 2019
Easy and tasty.. Went down well with the kids and hubby. I added sliced black olives and I roasted the cherry tomatoes in the oven with balsamic and olive oil for half an hour then added them at the end. Also added a pinch of sugar to the risotto to bring out the flavour of the tomatoes. Will definitely make again and add whatever veg I have that needs using up and chicken or chorizo if we fancy meat. I used 300g rice which made enough for 2 adults and 2 children. A great basic risotto.
Kalum Hale's picture
Kalum Hale
12th Mar, 2019
Worked well
Bethan Perera
18th Feb, 2019
Is that 1 litre of vegetable stock?
21st Jan, 2019
We made this tonight and it was absolutely delicious! Definitely a keeper- and it will probably become a regular dinner. We added chilli flakes, olives and courgette too.
Camilla Pedersen's picture
Camilla Pedersen
7th Jan, 2019
Ive made this for dinner this evening. But as my partner doesn't like tomatoes, I added courgette and sweetcorn instead! It looks very yummy, but will wait and see what he thinks :)
trumpetgirl's picture
2nd Nov, 2018
Made this last night, didn't have Rosemary so used Oregano instead, didn't use the cheese (in an attempt to keep the calories down) but did top it with some lovely Cajun Chicken. Properly lovely.
19th Aug, 2018
I added bacon, delicious!


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