Classic Tomato Risotto
Classic Tomato Risotto



  • 30g butter
  • 2 chopped shallots
  • 1 crushed garlic clove
  • 250g arborio rice
  • 100ml vermouth
  • 400g tin of quality chopped tomatoes
  • 1.2 litres veg stock
  • 1 tbsp balsamic vinegar
  • 50g grated parmesan
  • 2 tbsp chopped basil
  • Melt the butter in a saucepan and cook the garlic and shallots for 5 mins. Stir in the rice, cook for 3 mins, then add the vermouth and cook until absorbed. Tip in the tomatoes, crushing any larger chunks, then add the hot stock a ladle at a time. Stir until absorbed, then repeat until the rice is tender and creamy. Stir in the balsamic vinegar and half the cheese, season to taste, then serve with the remaining parmesan and basil.
45 mins
4 serving

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