Tomato And Basil Risotto


There’s nothing more Italian than the combination of red tomatoes, green basil, and creamy mozzarella. And it all tastes delicious in this fresh-tasting risotto, which the whole family will love.

Serves 4 
Prep time: 5 minutes
Cooking time: 15 minutes


  • 1 tbsp olive oil 
  • 1 onion, finely chopped 
  • 2 garlic cloves, finely chopped 
  • 250g risotto rice 
  • 250ml vegetable stock 
  • 500g Passata 
  • 500g cherry tomatoes 
  • 100g ball Mozzarella, drained and cut into large chunks 
  • 50g Parmesan, grated 
  • A small handful of fresh basil leaves, roughly chopped 

Did you know? Risotto tends to have a bad name when it comes to how difficult it is to cook. But it is simple. The trick with risotto is to give it your attention while cooking, ensuring you ladle in the stock a little at a time, stirring constantly. Remember these steps and don’t rush it; you will have perfect results! 


1. Heat the oil in a large, deep saucepan over a medium heat. Add the onion and garlic and cook for 2-3 minutes until softened. 

2. Add the rice and cook, stirring, for one minute. 

3. Pour in the vegetable stock a bit at a time, allowing each bit to be absorbed before adding more. Add the Passata, cherry tomatoes and Mozzarella with the final bit of stock. 

4. When the stock is absorbed, stir in the final bit of butter, Parmesan and the basil leaves. Remove from the heat and serve with extra basil leaves. 

Per serving: Fat 13.1g, Sat.Fat 6g, Carbs 66.3g, Energy 456kcal, Protein 19.1g, Sodium 1.1g, Sugar 10.3g, Fibre 4.7g.

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