Seasonal cherry tomato risotto

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

tomato risotto
  • Serves 4

Recipe courtesy of Napolina


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


Sponsored content