Creamy tomato risotto

This recipe takes 10-15 minutes to prepare and 25-30 minutes to cook. It makes 4 servings.

Suitable for: Vegetarian, Diabetic

Allergen information: Milk (butter and cheese)

Cooking information: 200°C, 180°C fan, Gas 6


  • 1 tbsp olive oil
  • 1 tsp butter
  • 1 onion, peeled and finely chopped
  • 1 garlic clove, crushed
  • 250g risotto rice
  • 400g can chopped tomatoes
  • 700ml vegetable stock
  • 150g cherry tomatoes, halved
  • Small bunch fresh basil, chopped (or 1 tsp dried)
  • 100g grated hard cheese such as Cheddar or
  • Parmesan
  • Freshly ground black pepper

To make the Creamy Tomato Risotto

  1. Heat the oil and butter gently in a large ovenproof pan or casserole dish until the butter has melted.
  2. Add the onion and cook gently, over a medium heat, for 4-5 mins until softened. Stir in the garlic and cook for a further minute.
  3. Add the rice to the onion mixture and cook, stirring continuously, for 1-2 minutes or until the grains start to look translucent.
  4. Add the can of chopped tomatoes, hot vegetable stock and cherry tomatoes. Stir the rice mixture and cover with a tightly fitting lid and bake for 25–30 minutes until the liquid is absorbed and the rice is creamy and tender.
  5. Carefully stir through the basil and half the cheese. Serve sprinkled with the remaining cheese and freshly ground black pepper.

Top Tips

  • To make this a more energy dense option, stir through a tablespoon of crème fraiche or double cream at the end of cooking or serve with extra grated cheese.

Nutrition: per serving (1 pasty)

Kcal - 417; Fat - 15.6g; Saturates - 6.8g; Carbs - 48.6g; Sugars - 9.2g; Fibre - 3.5g; Protein - 13.3g; Salt - 3g