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Creamy tomato risotto

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

  • Prep: 5 mins
    Cook: 35 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 381
  • Carbohydrates 61
  • Saturated Fat 4
  • Sugar 9
  • Protein 13
  • Fat 10
  • Fibre 4
  • Salt 1.1

Nutrition per serving

  • Calories 381
  • Carbohydrates 61
  • Saturated Fat 4
  • Sugar 9
  • Protein 13
  • Fat 10
  • Fibre 4
  • Salt 1.1

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

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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