Recipe: Tomato Risotto


This restaurant style vegetarian risotto is amazing! The flavours are incredibly intense thanks to the method of making it. Get started on it the day before you want to cook it as the beautiful tomato consommé needs to develop overnight.


For The Tomato Stock

  • 1 kg cherry tomatoes
  • 2 sticks celery
  • 1 clove garlic
  • 1 sprig dill
  • 150 ml white wine

For The Risotto

  • 1 small onion
  • 1 clove garlic
  • 1 tbsp olive oil
  • 150 g risotto rice
  • 150 ml white wine
  • 1 handful asparagus tips
  • 1 handful frozen petit pois, defrosted
  • 1 tbsp mascarpone cheese
  • 50 g sun blush tomatoes

For The Crumb

  • 1 slice stale bread
  • 1 bunch fresh thyme
  • 50 g cashew nuts
  • 1 small clove garlic
  • 1 tbsp olive oil
Prepare the Stock

Step 1

Prepare The Stock

Roughly chop the celery for the stock then place into a large food processor (or do it in batches in a small one) and blitz to a pulse with the tomatoes, garlic and thyme. Transfer to a large bowl, whisk in the water and season generously. Leave to infuse flavours in the fridge for several hours.

Strain the Tomato Stock

Step 2

Strain The Tomato Stock

Transfer the mixture into a muslin cloth lined colander over a bowl. Tie up the bag and leave to very slowly drip through overnight so that you have a beautiful tomato consommé (stock). You can discard what’s in the bag the next day.

Make the Crumb

Step 3

Make The Crumb

Preheat an oven to 200℃. Blitz the bread, thyme, cashews, garlic and olive oil in a food processor to get a fine crumb. Scatter onto a baking tray and bake for 5-6 minutes until crisp and golden, giving them a stir halfway through.

Sweat Onions and Garlic

Step 4

Sweat Onions And Garlic

Peel and finely dice the onion and garlic, then sweat off in saucepan with a lid for 5-10 minutes in the olive oil. Add the rice grains and stir to coat them in the softened onions. Splash in the wine, stirring as it reduces.

Cook the Risotto

Step 5

Cook The Risotto

Ladle in the tomato stock a bit at a time, stirring regularly (if not continually) over a high heat, for 14-15 minutes until the rice grains are plump and almost cooked. Add the asparagus tips to cook into the risotto for the last minute or so of cooking, before adding the peas and mascarpone.

Finish and Serve

Step 6

Finish And Serve

Season to taste and serve a generous ladle, dotted with sun-blushed tomatoes, scattered with the crispy cashew crumb. Serves 2

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