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Tangy Tomato Risotto

By OcadoLife
“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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

13 total
  • 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

4 steps

  1. 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.

  2. 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.

  3. 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).

  4. 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.