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Roasted tomato risotto

Roasted tomato risotto


This take on the Italian classic is creamy and full of flavour, yet low in saturated fat

  • Feeds 4 Feeds 4
  • Ready in 30 minutes

Each serving contains

  • Energy
    1762kj 417kcal
  • Fat
    Low 12%
  • Saturates
    Low 9%
  • Sugar
    Low 7%
  • Salt
    Med 25%

% of adult’s reference intake | Carbohydrates per serving : 69g


  • 2 x 250g packs Co-op baby plum tomatoes
  • 1 tbsp Co-op olive oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 rosemary sprigs, leaves picked and finely chopped
  • 350g risotto rice
  • 125ml red wine (we used Co-op Fairtrade Shiraz)
  • 1 litre vegetable stock, made with 2 stock cubes
  • Handful basil leaves
  • 50g Co-op light soft cheese
  • 40g pitted Manzanilla olives, sliced
  • Green salad, to serve


  1. Preheat the oven to 220°C/fan 200°C/Gas 7
  2. Put the tomatoes on a roasting tray, drizzle with half the olive oil, season and toss well
  3. Roast for 20 mins, until starting to burst
  4. Remove from the oven and set aside 12 tomatoes for a garnish
  5. Meanwhile, heat the remaining olive oil in a saucepan over a medium heat
  6. Cook the onion for 5-7 mins, until starting to soften
  7. Add the garlic and rosemary, then cook for another minute
  8. Add the rice and stir to coat, then add the wine
  9. Cook, stirring continuously, until the wine has evaporated
  10. Add a ladleful of stock and cook, still stirring, until the liquid has evaporated. Continue the process, adding a ladleful of stock at a time, for 10 mins
  11. Add the tomatoes and all their juices to the pan, then stir
  12. Continue adding the stock in the same way for 5-7 mins or until the rice is cooked — you might not need all the stock
  13. Take the pan off the heat, then tear in most of the basil
  14. Stir in the cheese and most of the olives, then season to taste
  15. Garnish with the reserved tomatoes, and the remaining olives and basil, then serve with the salad

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