Seasonal cherry tomato risotto

  • Serves 4

This Italian-style risotto combines a sharp and sweet tomatoey flavour with the rich saltiness of parmesan - simply delightful

tomato risotto

Recipe courtesy of Napolina



  • Napolina Olive Oil 1 tbsp
  • Onion 1, chopped
  • Garlic 2 cloves, finely chopped
  • Arborio risotto rice 250g
  • Vegetable stock 700ml
  • Napolina Passata with Basil 1 x 390g carton
  • Napolina Double Concentrated Tomato Purée 1 tbsp
  • Napolina Cherry Tomatoes 225g can
  • Fresh basil leaves 30g, torn
  • Parmesan 50g, or vegetarian hard cheese


  • Step 1

    Heat the oil in a large pan, chop an onion and fry for 5-10 minutes, until softened.

  • Step 2

    Finely chop two cloves of garlic and add for the last minute.

  • Step 3

    Add 250g of Arborio rice and cook for 1 minute and then pour in 150ml vegetable stock. Cook, stirring, until fully absorbed.

  • Step 4

    Add an additional 600ml of stock, 1 carton of passata with basil and 1 tablespoon of tomato purée into a separate pan, stir and cook until just simmering.

  • Step 5

    Add a ladleful to the risotto and let it be absorbed before adding in the next. Continue this until only a couple of ladlefuls remain. This should take about 20 minutes.

  • Step 6

    Add in fresh cherry tomatoes with the last 2 ladlefuls of stock.Once absorbed, stir in basil and Parmesan cheese or vegetarian hard cheese.

  • Step 7

    Season to taste then serve with additional basil and Parmesan cheese or vegetarian hard cheese scattered over.