Photo of Simple tomato & basil risotto by WW

Simple tomato & basil risotto

Points® value
Total Time
30 min
5 min
25 min
Risotto always makes a satisfying and delicious meal, and it’s so easy to make. This vegetarian version uses a passata-rich stock for a glorious red finish.


Vegetable stock cube

1 cube(s), to make 850ml


400 g

Calorie controlled cooking spray

4 spray(s)


2 medium


2 clove(s), finely chopped

Arborio rice, dry

250 g

Cherry Tomatoes

250 g, halved

Basil, fresh

15 g, torn, plus extra leaves to garnish

Vegetarian parmesan style hard cheese

40 g, grated


  1. Combine the stock and passata in a large pan and bring to a simmer.
  2. Meanwhile, mist another large nonstick pan with cooking spray and fry the shallots over a medium heat for 3-4 minutes until softened. Stir in the garlic and rice, and cook, stirring, for 1 minute.
  3. Add the stock and passata mixture, 2 ladlefuls at a time, only adding more after the rice has absorbed the liquid. After 10 minutes of cooking time, add the cherry tomatoes to the risotto, then continue adding the stock until the rice is creamy and tender. This will take a further 20 minutes.
  4. Stir in the basil and half the cheese. Season with freshly ground black pepper and serve garnished with the remaining cheese and the extra basil.


If you have time, add some chopped fresh red chilli or 60g sliced black olives to the finished dish.