Creamy tomato risotto

Creamy tomato risotto

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(138 ratings)

Prep: 5 mins Cook: 35 mins

Easy

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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Ingredients

  • 400g can chopped tomato
  • 1l vegetable stock
  • knob of butter
    Butter

    Butter

    butt-err

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

  • 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
    Onion

    Onion

    un-yun

    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

    Rosemary

    rose-mar-ee

    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
    Basil

    Basil

    ba-zil

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

  • 4 tbsp grated parmesan
    Parmesan

    Parmesan

    parm-ee-zan

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

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.

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Comments, questions and tips

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rebeccaearnshaw
24th Jun, 2015
5.05
This is amazing! I used chicken stock, chilli flakes and mixed italian herbs with a dollop of creme fraiche to serve. Tasty, filling and good for the bank balance!
nomz22
11th Feb, 2015
3.05
Mine too a lot longer to cook that this (this may be due to my absolute lack of being able to make risotto) but the flavour was lovely when it was done. Added some balsamic vinegar and some pepper with lots of red onions.
gabx679
5th Jan, 2015
Really easy recipe and tastes delicious. Only thing I would say is that mine took about 5-10 minutes longer to cook than it says in the recipe. Other than that it was great.
plummy
15th Jul, 2014
5.05
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
10th Jul, 2014
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
7th Jul, 2014
Really enjoyed this. Easy to make & will definitely make again.
lorens_pin
7th Jul, 2014
5.05
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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