Recipes
Recipes

Tomato risotto

An Italian classic that’s fresh and filling.

An Italian classic that’s fresh and filling.

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(3 votes)
Cooking Time

Cook: 30 Mins

Cooking Time

Serves: 4

Cooking Time

Price: 75p per serving

Nutritional Information

Each 355g serving contains

Energy
2038kj
487kcal
24%
Fat
16g
Med
23%
Saturates
8.2g
High
41%
Sugars
5.1g
Low
6%
Salt
2.2g
High
36%
of your reference intake.
Typical energy values per 100g:
574kj/137kcal

Ingredients

1.2 litres vegetable stock

1 large onion, finely chopped

15g butter

1 tbsp olive oil

8 sun-dried tomatoes, roughly chopped

2 garlic cloves, crushed

300g Asda Arborio Risotto Rice

2 tsp dried oregano

150g frozen peas

100g Grana Padano, grated

Method

1
Keep the stock hot in a pan over a low heat while making the risotto. Cook the onion for 5 minutes in the butter and oil, add the tomatoes and garlic and cook for 2 minutes.
2
Stir in the rice and oregano. Add the stock, a ladleful at a time, stirring and adding more when the previous addition has been absorbed. Continue until the rice is creamy – you may not need all the stock.
3
Add the peas and cook for 2 minutes. Add half of the cheese and season with black pepper. Serve with shavings of the remaining cheese.