top of page

Italian Risotto

35 Minute Italian Risotto. Lush flavours and topped with cheese, yum!

Serves: 4 Time: 35 minutes



  • 400g Chopped Tomato

  • 1L Vegetable Stock

  • 1 Knob Of Butter

  • 1 Tablespoon Olive Oil

  • 1 Onion, finely chopped

  • 2 Garlic Cloves, finely chopped

  • 1 Rosemary Sprig, finely chopped

  • 250g Risotto Rice

  • 300g Cherry Tomatoes, halved

  • 1 Small Pack Basil, roughly torn

  • 4 Tablespoon Grated Parmesan, or veggie alternative


  1. In a food processor add the chopped tomatoes and half the stock, blend until smooth. Pour into a saucepan, add the other half of the stock and bring to a gentle simmer.

  2. Meanwhile, in a separate non-stick pan, add the butter and oil together allowing it to melt. Add the onion and saute for 7 mins. Next add the garlic, rosemary, and cook for 1 min more then add the rice and stir well and cook.

  3. Slowly begin to add the hot vegetable stock and tomato mixture to rice, about a quarter at a time, stirring often and adding more stock as the rice absorbs it. Add the cherry tomatoes around half way through.

  4. Continue to cook until tomatoes are tender and rice is cooked though. Stir in basil then pop a lid on and leave for 1 min.

  5. Serve with Parmesan and black pepper on top!


Love this recipe? ❤️

Click the little heart at the bottom of this recipe and it will save to your Favourite Recipes on your profile - so you can easily find it next time.

Don’t forget to like and comment below to recommend to others 👇🏻

Hope you loved it!

Rosie ❤️


Related Posts

See All


bottom of page