Tomato and garlic risotto

    1 hour 5 min

    A wonderful tomato risotto perfect for a simple evening meal. Serve with some fresh bread and a fresh green salad.


    Dorset, England, UK
    4 people made this

    Serves: 4 

    • 8 to 12 garlic cloves
    • 50g (2 oz) butter
    • 350g (12 oz) red onions, chopped
    • 2 tablespoons sun dried tomato purée
    • 350g (12 oz) Arborio or risotto rice
    • 900 to 1200ml (1 1/2 to 2 pt) vegetable stock, boiling
    • 675g (1 1/2 lb) tomatoes - skinned, seeded and chopped roughly
    • 50 to 75g (2 to 3 oz) freshly grated Parmesan cheese
    • 3 tablespoons roughly chopped fresh flat leaf parsley
    • salt and pepper to taste

    Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

    1. Place whole, unpeeled garlic cloves in a saucepan. Cover with cold water and bring to the boil. Simmer for 15 minutes, peel and crush.
    2. Heat butter in a large pan and cook and stir the onions gently for 8 minutes until soft. Add tomato purée and cook for 1 to 2 minutes. Add garlic and rice and cook for another 1 to 2 minutes. Add the boiling stock, a little at a time, until rice is just cooked, for about 35 minutes.
    3. Stir in the tomatoes, Parmesan cheese, parsley and season to taste.


    Plum tomatoes work well in this recipe. If you are short on time, you can use tinned tomatoes, that are already skinned. Use vegetable stock for a satisfying vegetarian main course, or chicken stock with pesto stuffed pork, if you are a meat eater.
    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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