Tomato risotto

Cook & Prep Time

40 min



Tomato risotto

A tasty red risotto full of flavour for a simple lunch!


  • 250g Carnaroli rice
  • 500g canned chopped tomatoes
  • 1 bunch of basil
  • ½ small yellow onion, peeled and chopped
  • 1 litre vegetable stock
  • 50g Grana Padano cheese, grated
  • 1 pinch of sugar
  • 60 ml extra virgin olive oil
  • 25g butter
  • salt


Step 1

Put the tomatoes and chopped onion in a saucepan with a pinch of sugar, a handful of washed basil leaves, the extra virgin olive oil and a generous pinch of salt. Cook the sauce covered for about 20 minutes, then remove the basil and pulse the tomato sauce in a blender.

Step 2

Bring the vegetable stock to a boil and keep it on a low heat so it remains at a gentle boil.

Step 3

Melt the butter in wide and deep frying pan, add the rice and toast it, stirring constantly for 3-4 minutes.

Step 4

Add a ladleful of boiling vegetable stock and the tomato sauce and stir the risotto until the liquid is absobed, continue adding more vegetable stock as needed, a little at a time, stirring the risotto all the time until it is done (the rice should still have a little bite to it).

Step 5

Turn off the heat, add the grated cheese and stir for another minute.

Step 6

Cover the saucepan and let the tomato risotto rest for 2-3 minutes before serving.