Meal Planner

Monday 2nd Feb - Creamy Tomato Risotto


Preparation time: 0 minutes

Cooking time: 35 minutes


Serves: 2 people

  • 200 g Chopped Tomatoes
  • 1 clove Garlic
  • 1 - Onion
  • 4 tbsp Parmesan Cheese
  • 1 tsp Rapeseed Oil
  • 100 g Risotto Rice
  • 10 g SuperValu Fresh Basil
    / 1 teaspoon of dried thyme
  • 10 g SuperValu Fresh Rosemary
  • 150 g Tomatoes
  • 50 ml Vegetable Stock


  1. Blend the chopped tomatoes and vegetable stock until smooth.
  2. Pour this mixture into a pot and bring to a gentle simmer over a low heat.
  3. Place 1 tablespoon of oil in a large pot and add the diced onion - cook until soft.
  4. Now add the chopped garlic and rosemary and cook for 1 more minute.
  5. Add the rice and cook, stirring for 1 minute.
  6. Start adding the hot stock and tomato mixture about a quarter at a time.
  7. Let the risotto cook, stirring often, adding more stock as it is absorbed.
  8. Add in the fresh tomatoes and continue to cook.  Continue to cook for a further 20 - 25 minutes until the rice is creamy and tender.
  9. Stir in parmesan and basil.
  10. Serve hot.

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