Tangy Tomato Risotto
By OcadoLife
Published on 18 July 2025
“Only minimal stirring is required in this easy, great-value Tangy Tomato Risotto, bursting with juicy tomatoes,” says hosting pro Eleanor Steafel, author of The Art Of Friday Night Dinner. “It’s simple to scale up if needed too, so is perfect for feeding a crowd. Plus it’s low in saturated fat.”
This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.
Time and servings
1 hrTotal time
6Servings
10 minsPrep time
50 minsCooking time
Ingredients
- 2 tbsp olive oil, plus extra for drizzling
- 1 extra-large brown onion, finely chopped
- 2 celery sticks, finely chopped
- 2 garlic cloves, finely sliced
- 1 (500g) pack baby plum tomatoes
- 1 pinch chilli flakes (optional)
- 450g arborio risotto rice
- 150ml dry white wine
- 1 (500g) pack passata
- 2 vegetable stock cubes, dissolved in 900ml boiling water (gluten free if required)
- 1½ tbsp balsamic vinegar
- 25g vegetarian hard cheese, grated
- ½ (30g) bunch basil, leaves picked and torn
Method
Step 1
Heat the oil in a large pan with a lid over medium-low heat. Add the onion and celery with a big pinch of salt and cook for 10 mins or until softened.Step 2
Tip in the garlic; cook for 2 mins. Add the tomatoes, chilli (if using) and another pinch of salt; cook for 2 mins, stirring.Step 3
Increase the heat to medium, add the rice and cook for 3 mins, stirring occasionally, until the grains are toasted and translucent. Pour in the wine, let it bubble up, then add the passata and stock. Give it a good stir and turn the heat to low; cover and cook for 30 mins, stirring occasionally, until tender (add a splash of water if needed).Step 4
Stir in the balsamic vinegar and cheese; season to taste. Serve in a large bowl or spoon into individual bowls; top with a drizzle of oil and some torn basil.