Creamy tomato risotto

Creamy tomato risotto is a comforting, Italian-inspired dish that blends the richness of risotto with the tangy sweetness of tomatoes. It’s known for its velvety texture, achieved by slowly cooking Arborio rice while gradually adding warm broth, and finishing with creamy ingredients like butter, cheese, or even a touch of cream.

Required Ingredients

400g Can chopped tomato
1L vegetable stock
Knob of butter
1 Tbsp olive oil
1 onion {finely chopped}
2 garlic cloves {finely chopped}
1 rosemary {sprig, finely chopped}
250g risotto rice
300g Taste the Difference Vittoria cherry vine tomatoes {sliced in half}
Small pack basil {roughly torn}
4 Tbsp grated parmesan

Preparation

Tip the chopped tomatoes and half the stock into a food processor and pulse until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat.
Meanwhile, place the butter and oil in the base of a large saucepan and heat gently until the butter has melted. Add the onion and gently cook for 6-8 mins until softened. Stir in the garlic and rosemary, then cook for 1 min more. Add the rice and cook, stirring, for 1 min.
Start adding the hot stock and tomato mixture about a quarter at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. After you have added half the stock, add the Taste the Difference Vittoria cherry vine tomatoes. After 20-25 mins, the rice should be creamy and tender, the cherry tomatoes softened and all of the stock should be used up.
Cover and leave for 1 min, then stir in the basil. Serve sprinkled with Parmesan and a good grinding of black pepper.