Tomato risotto

Tomato risotto

An Italian classic that’s fresh and filling.

By , 21 September 2015

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Tomato risotto
  • 30 Mins

  • Serves: 4

  • Price: 75p per serving

Nutritional Info
Each 355g serving contains
  • Energy

    2039KJ

    487KCAL

    24%
  • Fat

    16g

    med

    23%
  • Saturates

    8.2g

    high

    41%
  • Sugars

    5.1g

    low

    6%
  • Salt

    2.2g

    high

    36%
of your reference intake.
Typical energy values per 100g: 574kJ/137kcal.
Ingredients
  • 1.2 litres vegetable stock
  • 1 large onion, finely chopped
  • 15g butter
  • 1 tbsp olive oil
  • 8 sun-dried tomatoes, roughly chopped
  • 2 garlic cloves, crushed
  • 300g Asda Arborio Risotto Rice
  • 2 tsp dried oregano
  • 150g frozen peas
  • 100g Grana Padano, grated
Method
  • Keep the stock hot in a pan over a low heat while making the risotto. Cook the onion for 5 minutes in the butter and oil, add the tomatoes and garlic and cook for 2 minutes.

  • Stir in the rice and oregano. Add the stock, a ladleful at a time, stirring and adding more when the previous addition has been absorbed. Continue until the rice is creamy – you may not need all the stock.

  • Add the peas and cook for 2 minutes. Add half of the cheese and season with black pepper. Serve with shavings of the remaining cheese.