Roasted tomato risotto recipe
Created by The Tesco Recipes team
This simple summer risotto recipe is a perfect vegetarian midweek meal for all the family. Sweet roasted tomatoes and fragrant basil give a bright, fresh flavour to this Italian classic.
See method- Serves 4
- Takes 30 mins
- 454 calories / serving
- Freezable
- Vegetarian
- Healthy
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 x 230g packs sweet vine-ripened tomatoes, quartered
- 300g arborio risotto rice
- 100ml white wine (optional)
- 1 vegetable stock cube, made up with 1.5ltr hot water
- 75g vegetarian Italian style hard cheese, grated
- 30g pack fresh cut basil, finely chopped, reserving a few leaves to serve
Each serving contains
- Energy
- 1915kJ 454.0kcal
- Fat
- 13g
- Saturates
- 5g
- Salt
- 1.8g
- Sugars
- 6g
of the Reference intake
Carbohydrate 74.8gProtein 14.0gFibre 3.4g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. In a large pan, heat 1 tbsp oil over a medium heat and gently fry the onion for 5 mins until soft.
- Meanwhile, put the quartered tomatoes on a baking tray. Drizzle with 1 tbsp oil, season and roast for 20 mins until tender.
- Add the rice to the pan with the onion and stir well for 1 min until coated in oil. Pour over the wine, if using, and bubble for 1 min. Slowly add the stock, a ladle at a time, until almost all the liquid has been absorbed by the rice. Continue until all the stock has been added and the rice is tender. This will take about 20-25 mins.
- Stir through the cheese, chopped basil and tomatoes, and season to taste. Scatter with the basil leaves to serve.
- See more Risotto recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
