Meat Free Recipes

This week’s meat free recipe: Creamy tomato risotto

This week’s meat free recipe: Creamy tomato risotto

Creamy tomato risotto

Serves 4


  • 400g can chopped tomato
  • 1l vegetable stock
  • knob of butter
  • 1 tbsp olive oil
  • 1 onion (finely chopped)
  • 2 garlic cloves (finely chopped)
  • 250g risotto rice
  • 300g cherry tomato (halved)
  • Small pack basil (roughly torn)
  • 2 tbsp grated parmesan


  1. Tip the chopped tomatoes and half the stock into a food processor and pulse until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat.
  2. Meanwhile, place the butter and oil in the base of a large saucepan and heat gently until the butter has melted. Add the onion and gently cook for 6-8 minutes until softened. Stir in the garlic and rosemary, then cook for a minute more. Add the rice and cook, stirring, for 1 minute.
  3. Start adding the hot stock and tomato mixture about a quarter at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. After you have added half the stock, add the cherry tomatoes. After 20-25 minutes, the rice should be creamy and tender, the cherry tomatoes softened and all of the stock should be used up.
  4. Cover and leave for 1 min, then stir in the basil. Serve sprinkled with Parmesan and a good grinding of black pepper.

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