Tomato and Basil Risotto

A flavourful yet budget rice dish, an ideal midweek dinner.

  • Easy
  • Serves 4
  • 45 mins


  • 250g Buchanans Arborio rice
  • 1 litre vegetable stock
  • knob of butter
  • ½ chopped onion
  • 400g can chopped tomatoes
  • 1tbsp olive oil
  • 2 garlic cloves chopped
  • 1/4 cup chopped fresh basil
  • 300g cherry tomatoes chopped in half
  • 1/4 cup grated Parmesan cheese


  1. Blend chopped tinned tomatoes and half of the vegetable stock in a food processor until smooth. Pour into a saucepan with remaining stock and bring to a simmer.
  2. In a separate pan heat the butter and oil and then add the onions until softened. Then stir in garlic and stir for 1 minute. Then add rice and stir for another minute.
  3. Begin to add the tomato and stock mix slowly, one quarter at a time. As the mix is absorbed add more slowly, stirring constantly. When half of the stock has been added then add the halved cherry tomatoes.
  4. Allow to simmer until creamy and the cherry tomatoes have softened.
  5. Serve topped with parmesan and basil.