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Homemade Tomato Risotto

One pot risotto

Roughly 30 minutes ( it’s a chat, drink and laugh, whilst you’re making it, kinda recipe, and as long as you constantly stir the pot, it’s a stress free dish).

two bowls of Tomato risotto


300g (ish) Arborio rice

Tin tomatoes

Onion, chopped

Mushrooms, handful sliced

Yellow pepper, sliced

Cherry tomatos halved

Green chilli, chopped

2 cloves garlic, crushed

Thyme chopped

Black pepper



White wine

Stock cube ( I used vegetable)


Heat a splash of olive oil in a large pan, on a high heat add the rice to toast off, at the same time boil kettle and add a stock cube to a jug.

Add onions and garlic to the saucepan for minute to soften, before adding a grind of pepper, thyme, chilli and then good splash of white wine.

Sizzle the alcohol away.

Turn the heat to low, and add ladle(ish) amount of stock and keep stirring until it is all absorbed.

Add the tin of tomato, together with the mushrooms and stir in.

Add another ladleful of stock, stirring continuously until absorbed. Keep adding the stock as it continues to be absorbed.

When the rice looks fatter and is soft, with a slight bite to the middle, you can go ahead and add the peppers and tomatoes, and stir through.

Take off the heat and stir through a handful of basil and chives.

Top with chives, basil, black pepper.

Our homemade tomato risotto, just top with your favourite protein- I love it with cheese, Pete goes for chicken, and fish also works really well.


Sarah x

recipe card for tomato risotto

#risotto #cookinginspiration #eatwell #healthymeals

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