Monday 2nd Feb - Creamy Tomato Risotto


Preparation time: 0 minutes

Cooking time: 35 minutes

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Serves: 2 people

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  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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