Two bowls of tomato risotto next to a chopping board with basil on top

Tomato risotto

Name: Tomato risotto
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 30g unsalted butter; 2 shallots finely chopped; 1 garlic clove crushed; 250g risotto rice; 100ml vermouth; 400g can chopped tomatoes; 2 vegetable stock cubes dissolved in 1.2 litres of boiling water; 1 tbsp balsamic vinegar; 50g parmesan grated; 2 tbsp shredded or finely chopped basil

Vicki Smallwood

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Serves 4

Easy

Prep: 5 mins

Cook: 35 mins

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This comforting tomato risotto recipe is packed with simple Italian flavours, and topped with shredded basil and parmesan

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Try our tomato risotto, then check out our leek risotto, butternut squash risotto, vegetable risotto, pea risotto, prawn risotto and more comforting risotto recipes.

Ingredients

Nutrition

30g unsalted butter
2 shallots

finely chopped
1 garlic clove

crushed
250g risotto rice
100ml vermouth
400g can chopped tomatoes
2 vegetable stock cubes

dissolved in 1.2 litres of boiling water
1 tbsp balsamic vinegar
50g parmesan

grated
2 tbsp shredded or finely chopped basil

Nutrition: per serving

kcal400
fat11.3g
saturates6.5g
carbs56.7g
sugars5.8g
fibre2.2g
protein10.8g
salt1.84g

Method

step 1

Melt the butter in a large saucepan over a medium heat and cook the shallots and garlic for 5-6 mins until softened. Stir in the rice and cook, stirring for 2-3 mins more until the rice is hot. Add the vermouth and continue to cook until it has been absorbed, then tip in the tomatoes, pressing them down with the back of a spoon to break up any large pieces.
step 2

Once the tomatoes have softened, add the hot stock, a couple of ladlefuls at a time, stirring until it has been absorbed. Add another ladle of stock when the mixture looks dry, then continue this process until the rice is tender and looks creamy – you may not need to use all the stock. Stir in the balsamic vinegar along with half the parmesan. Season to taste, then serve topped with the basil and remaining parmesan.

Discover more delicious tomato recipes

Authors

Vicki Smallwood

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