Tomato Risotto
A community recipe by AnonymousNot tested or verified by Nigella.com
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.
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Ingredients
Serves: 4+ people
- 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)
Please note that nigella.com is not able to accept responsibility for any substitutions that Ocado may need to make as a result of stock availability or otherwise. For any queries, head to ocado.com/customercare.
Feel free to use the “swap” feature and adjust brands and quantities as needed.
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.
Enjoy!
Enjoy!
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