Tomato Risotto

"One of my favourites, a magical food created out of my favourite colour - red, tomatoes:) Ahh! Try this, you'll never regret it!"
 
Tomato Risotto created by Food.com
Ready In:
50mins
Serves:
Units:

ingredients

directions

  • Preheat the oven to 180 deg C.
  • 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.
  • Next, as you turn the heat up slightly, add the rice and stir to coat it thoroughly with the buttery juices.
  • Add the puree and the tomatoes and stir well.
  • Add a ladle of stock and allow that to bubble!
  • Then add the rest of the stock and bring up to a simmer.
  • Stir once, transfer to a warm ovenproof dish and put it (uncovered) in the middle of the oven.
  • After 10 minutes, remove it and stir once.
  • Return to the oven for 10 minutes.
  • When the risotto is ready, take it out, stir in the cheese and basil.
  • Season and leave to stand for a few minutes before serving.
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  1. karen.cooper1977
    I have never made risotto before having always been put off by all the stirring and attention it requires. However this recipe was the answer I was looking for- it was quick and easy but tasted delicious. It was perfect as I needed something easy to feed a vegetarian mother in law- YUM!!!
     
  2. Bee_410606361
    Gosh! I loved this. I don't put it in the oven at all. I do it all on the stove top. We have added everything from olives, capsicum, carrot, bacon, Italian saussage and chinese saussage... not all at once though. But like any great recipe, it is a base that you can add to and change if you want. My 3yo and 1 yo love it too. Very versatile.
     
  3. shampagne
    This recipe is fantastic! Yum. Good also, because I didn't have to stand over the stove constantly stirring the rice.
     
  4. Food.com
    Tomato Risotto Created by Food.com
  5. mishra
    I had never managed to make an edible risotto until I found this recipe.
     
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