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Tuscan Risotto

25 Minute Tuscan Risotto. One of my favourites, so fresh, healthy and so many flavours!

Serves: 4 Time: 25 minutes



  • Small Bunch of Basil, chopped

  • 250g Cherry Tomatoes, halved

  • 4 x 100g Basa Fillets (or other fish)

  • 4 Tablespoons Capers, chopped

  • 60g Pitted Black Olives, chopped

  • 2 Red Onions, diced

  • 2 Garlic Cloves, minced

  • 2 Vegetable Stock Cubes, dissolved of 1.L boiling water (may need a little more water, see how you get on and add more if needed)

  • 320g Arborio Rice

  • 3 Tablespoons Olive Oil


  1. Heat the oven to 220°C. Next, heat a large non-stick pan with 1.5 tablespoons of olive oil then add the diced onion. Cook for 5 mins until translucent.

  2. Next, add the rice and half the garlic, mix well coating all the rice. Begin to pour in the stock 1⁄3 at a time, allowing the liquid to absorb fully and stirring continuously. This takes around 15 mins.

  3. Meanwhile, pop the fish fillets and tomatoes onto a foil-lined tray, season and pop in the oven for 15 minutes.

  4. Next combine the capers, black olives and remaining garlic together in a bowl, add 1.5 tablespoons of olive oil and mix well.

  5. When the rice is cooked, remove from the heat, stir through half of the olive mix then divide between plates.

  6. Top with the cooked fish and roasted tomatoes, stir through the fresh basil and drizzle over the remaining olive and caper mix.


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Rosie ❤️


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