No-stir tomato and basil risotto

Name: No-stir tomato and basil risotto
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 1 tbsp olive oil; Knob of butter; 1 red onion, finely chopped; 400g risotto rice; 150ml white wine; 400g can chopped tomatoes; 600ml hot vegetable stock; 75g cream cheese; 50g vegetarian Parmesan, grated; Handful fresh basil leaves

Published: 31 Jul 09
Updated: 18 Mar 24

Test kitchen approved

This easy, cheesy vegetarian risotto is bursting with Italian flavours and requires virtually no stirring – just what you need on a weeknight.

If you think tomato and basil are a match made in heaven, you’ll love our tomato and basil focaccia recipe.

Serves 4
Hands on 5 min, cooking 30 min

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Ingredients

1 tbsp olive oil
Knob of butter
1 red onion, finely chopped
400g risotto rice
150ml white wine
400g can chopped tomatoes
600ml hot vegetable stock
75g cream cheese
50g vegetarian Parmesan, grated
Handful fresh basil leaves

Method

In a saucepan, heat the oil and butter over a medium-high heat. Fry the onion for 5 minutes until soft. Add the rice, cook for a minute, then add the wine and bubble until absorbed.
Stir in the tomatoes and stock, season, reduce the heat to low, cover and cook for 20 minutes until the rice is just tender and the liquid has been absorbed. Stir in the cheeses, take off the heat and stand for 5 minutes. Stir in the basil leaves and serve.

Recipe from August 2009 Issue

Nutrition

Nutrition: per serving

Calories: 596kcals
Fat: 18.2g (9.7g saturated)
Protein: 14.5g
Carbohydrates: 86.6g (5.3g sugars)
Salt: 0.7g

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