Tomato Risotto


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  • 2 tbsp olive oil
  • 1 oz butter
  • 1 onion finely chopped
  • 2 cloves garlic chopped
  • 4 ripe tomatoes chopped
  • 1 and 1/2 tbsp sun dried tomatoes sliced
  • 11 oz risotto rice
  • 1/2 cup of dry white wine
  • 6 tbsp tomato passata
  • 4 and 1/2 cups chicken or vegetable stock
  • Salt and pepper
  • 3 tbsp butter
  • Some grated parmesan cheese
  • Dry basil


1. Heat the oil and butter in large pan, add onion and garlic. Cook until soft.

2. Add the fresh and sun dried tomatoes to the pan. Add rice and stir. Pour in the wine, and stir the rice while the wine is absorbed, stir in the tomato passata.

3. Reduce the heat a little and add the stock a ladleful at a time stirring continuously.

4. Keep stirring in the stock and taste the rice. After 15-20 mins the rice should be soft but with a slight bite. If you’ve run out of stock before the rice is cooked just use a little water. Season and remove, add the 3tsp butter with the dry basil and stir, serve and sprinkle with parmesan cheese (sliced parmesan optional)

Recipe by Ngaire Freyone

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