Fresh Tomato and Courgette Risotto

    30 min

    This flavoursome risotto uses tomato juice instead of stock and provides a delicious and satisfying meal.


    East Midlands, England, UK
    7 people made this

    Serves: 2 

    • 750-800ml tomato juice
    • 2 teaspoons extra virgin olive oil
    • 2 garlic cloves, finely chopped
    • 1 onion, finely chopped
    • 1 courgette, sliced
    • 125g Arborio rice
    • 30g spinach leaves
    • 75g cherry tomatoes, halved
    • 1 teaspoon dried basil
    • 1 teaspoon mixed herbs

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a saucepan, bring the tomato juice to a simmer.
    2. In a separate deep saucepan, heat the oil and add the garlic and onion. Saute for one minute, then add the courgette and cook for a further minute.
    3. Add the arborio rice to the deep saucepan and then add a ladleful of the tomato juice. Stir continuously until the rice has absorbed the tomato juice, then repeat until all the juice has been used and the rice has a thick, creamy texture and still retains some bite (this should take about 15-20 minutes). Use more tomato juice or hot water from the kettle if necessary.
    4. Add the herbs, cherry tomatoes and spinach. Stir until the spinach has wilted.
    5. Serve and enjoy!


    For a little extra tomato flavour, I like to use olive oil from a jar of sun-dried tomatoes in this recipe.

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