Traditional Tomato Risotto
Traditional Tomato Risotto



  • 2 tbsp olive oil
  • 1 chopped onion
  • 1 crushed garlic clove
  • 175g risotto rice
  • 400g tin of cherry tomatoes
  • 600ml veg stock
  • 30g grated parmesan
  • 30g mascarpone
  • ½ bunch of basil, chopped
  • Heat the oil in a large saucepan, and add the onion and a pinch of salt. Fry for about 10 mins to soften, then add the garlic for 1 minute more. Stir in the rice, and cook for 2 mins or until nicely glossy. Tip in the tomatoes and bring to a simmer, then add half the stock. Stir and cook until the liquid is absorbed, then ladle in the remaining stock until the rice is al dente, stirring constantly.
  • Stir through the basil leaves, parmesan, and mascarpone, and season liberally. Spoon into bowls, top with a little more parmesan, and enjoy.
30 mins
2 serving

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