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Tomato Risotto

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a warm and comforting recipe that is guaranteed to clear the plates of whom you serve it to. It is simple and ridiculously easy to make and I hope you enjoy making it! To enjoy as a vegetarian option, just replace chicken stock with vegetable stock.

This is a warm and comforting recipe that is guaranteed to clear the plates of whom you serve it to. It is simple and ridiculously easy to make and I hope you enjoy making it! To enjoy as a vegetarian option, just replace chicken stock with vegetable stock.

Ingredients

Serves: 4+ people

Metric Cups
  • 400 grams risotto rice
  • 1 litre chicken stock concentrate or cube (add as much as the rice needs to absorb)
  • 2 cans chopped tomatoes
  • 2 cloves garlic
  • 2 tablespoons smoked paprika
  • 1 large onion (red or white)
  • 2 splashes of best quality olive oil
  • 1 large red pepper
  • 1 large yellow pepper (or orange pepper)
  • sprig fresh basil (for cooking and garnish)
  • 14⅛ ounces risotto rice
  • 1⅘ pints chicken broth concentrate or cube (add as much as the rice needs to absorb)
  • 2 cans diced tomatoes
  • 2 cloves garlic
  • 2 tablespoons smoked paprika
  • 1 large onion (red or white)
  • 2 splashes of best quality olive oil
  • 1 large red bell pepper
  • 1 large yellow bell pepper (or orange pepper)
  • sprig fresh basil (for cooking and garnish)

Method

Tomato Risotto is a community recipe submitted by Anonymous and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • First add olive oil to a medium, heated, pan and cook the sliced onion until golden brown. Chop and slice both peppers into chunky pieces and add to the pan to soften.
  • Next add the garlic, which should be chopped, to the pan and cook for approx 2 minutes.
  • Add the two tins of chopped tomatoes to your pan, along with the smoked paprika and cook for another 5 minutes.
  • Add the risotto rice to the pan and gradually add the chicken stock a ladle full at a time to the pan, and allow the rice to absorb the stock before adding any more.
  • The cooking process should take around 20-25 minutes before ready to eat
  • Add seasoning if required and garnish the risotto with fragrant basil.
  • Enjoy!

  • First add olive oil to a medium, heated, pan and cook the sliced onion until golden brown. Chop and slice both peppers into chunky pieces and add to the pan to soften.
  • Next add the garlic, which should be chopped, to the pan and cook for approx 2 minutes.
  • Add the two tins of diced tomatoes to your pan, along with the smoked paprika and cook for another 5 minutes.
  • Add the risotto rice to the pan and gradually add the chicken stock a ladle full at a time to the pan, and allow the rice to absorb the stock before adding any more.
  • The cooking process should take around 20-25 minutes before ready to eat
  • Add seasoning if required and garnish the risotto with fragrant basil.
  • Enjoy!

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