Creamy Tomato Risotto

Cooking Time: 35 min Preparation Time: 5 min Serves: 4 poeple
a prepared Creamy Tomato Risotto meal

1 can All Gold Chopped Tomato

1 L vegetable stock

Knob of butter

1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, finely chopped

1 rosemary sprig, finely chopped

250 g Tastic Risotto Rice

300 g cherry tomato, halved

Small pack basil, roughly torn

4 tbsp grated parmesan


  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 minutes until softened. Stir in the garlic and rosemary then cook for another minute. 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 minutes, 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 minute, then stir in the basil. Serve sprinkled with Parmesan and a good grinding of black pepper.

Sorry, there are currently no recipes for this category

Sorry, there are no more recipes for this category