Name: Tomato Risotto
Yield: Serves 4
Ingredients: 1 onion, finely chopped; 2 tablespoons olive oil; 75 g (2½ oz) Parmesan or vegetarian Italian hard cheese, grated (shredded), plus a little optional extra to garnish (or use Cheddar, if you have no Parmesan in the fridge); Salt and freshly ground black pepper; 8-12 sage leaves, to serve (optional); 300 g (10½ oz) risotto rice; 2 garlic cloves, crushed or finely grated (shredded); 125 ml (4½ fl oz) white wine (optional); 650 ml (22 fl oz) vegetable or chicken stock (gluten-free, if necessary); 1 × 400-g (14-oz) tin chopped tomatoes; 1 teaspoon dried mixed herbs; 50 g (1¾ oz) butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Tinned Tomatoes Cookbook

By Samuel Goldsmith

Published 2024

About

Risotto is my go-to dinner party dish when I’m in a hurry or want to impress without effort. Using tinned tomatoes to add flavour makes it even more effortless; there’s no need for lots of frying before you start or for roasting veg to stir in later. There’s also the added bonus of a lovely bright colour.

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, crushed or finely

Method

If you’re including the sage leaf garnish, heat the oil in a frying pan (skillet). Fry the sage leaves for 30-60 seconds until they go crisp. Remove the leaves from the pan and set aside on some kitchen paper to drain any excess oil.

In the same pan and oil, fry the onion and garlic over a gentle heat for 6-8 minutes or until soft but not golden.

Tip in the risotto rice and fry