Total Time
Prep 10 mins
Cook 40 mins

One of my favourites, a magical food created out of my favourite colour - red, tomatoes:) Ahh! Try this, you'll never regret it!

Ingredients Nutrition


  1. Preheat the oven to 180 deg C.
  2. Then melt the butter with the oil in a heavy-based pan and fry the shallot until soft (but not coloured) i.e. for about 5-10 minutes should be great.
  3. Next, as you turn the heat up slightly, add the rice and stir to coat it thoroughly with the buttery juices.
  4. Add the puree and the tomatoes and stir well.
  5. Add a ladle of stock and allow that to bubble!
  6. Then add the rest of the stock and bring up to a simmer.
  7. Stir once, transfer to a warm ovenproof dish and put it (uncovered) in the middle of the oven.
  8. After 10 minutes, remove it and stir once.
  9. Return to the oven for 10 minutes.
  10. When the risotto is ready, take it out, stir in the cheese and basil.
  11. Season and leave to stand for a few minutes before serving.
Most Helpful

Very nice and lovely colour, i did substitute 1/2 the stock for white wine.

Norahs Girl September 16, 2001

I had never managed to make an edible risotto until I found this recipe.

mishra September 09, 2002