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Simple tomato and basil risotto

Simple tomato and basil risotto

Total Time
30 min
5 min
25 min
Risotto always makes a satisfying and delicious meal. It’s so easy to prepare and costs next to nothing, great for when you’re on a budget. This vegetarian version uses a passata-rich stock for a glorious red finish.


Vegetable stock cube

1 individual, gluten-free variety, (to make 850ml hot vegetable stock)

Tomato passata

400 g


2 whole, finely chopped


2 clove(s), finely chopped

Arborio rice

1¼ cup(s), (250g)

Cherry tomatoes

250 g, halved

Fresh basil

¼ cup(s), leaves, torn, plus extra leaves to serve

Grated parmesan cheese

½ cup(s), (40g)

Oil spray

1 x 3 second spray(s)


  1. Combine stock and passata in a medium saucepan and bring to a simmer.
  2. Meanwhile, lightly spray a large non-stick saucepan with oil and heat over medium heat. Cook eschalots, stirring, for 3-4 minutes, until softened. Add garlic and rice. Cook, stirring, for a further 1 minute.
  3. Add stock and passata mixture 2 ladlefuls at a time and simmer, stirring constantly, until rice has absorbed the liquid before adding more. After 10 minutes of cooking time, add cherry tomatoes and continue adding stock and passata mixture, simmering until rice is creamy and tender. This will take approximately a further 10 minutes.
  4. Stir in basil and half the parmesan. Season with freshly ground black pepper. Serve sprinkled with remaining parmesan and extra basil leaves.