Lactose Free

Creamy tomato risotto

4 servings


40 minutes

total time


400g can chopped tomato

1l vegetable stock

knob of butter

1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, finely chopped

1 rosemary sprig, finely chopped

250g risotto rice

300g cherry tomato, halved

small pack basil, roughly torn

4 tbsp grated parmesan


Tip the chopped tomatoes and half the stock into a food processor and pulse until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat.

Meanwhile, place the butter and oil in the base of a large saucepan and heat gently until the butter has melted. Add the onion and gently cook for 6-8 mins until softened. Stir in the garlic and rosemary, then cook for 1 min more. Add the rice and cook, stirring, for 1 min.

Start adding the hot stock and tomato mixture about a quarter at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. After you have added half the stock, add the cherry tomatoes. After 20-25 mins, the rice should be creamy and tender, the cherry tomatoes softened and all of the stock should be used up.

Cover and leave for 1 min, then stir in the basil. Serve sprinkled with Parmesan and a good grinding of black pepper.


Serving Size




Total Fat

10 g

Saturated Fat

4 g

Unsaturated Fat


Trans Fat





1.1 mg

Total Carbohydrate

61 g

Dietary Fiber

4 g

Total Sugars

9 g


13 g

4 servings


40 minutes

total time
Start Cooking