Tomato Risotto

Tomato Risotto
Tomato Risotto Image
Photography of a Risotto with lemon zest and Heinz Chopped Tomatoes and Heinz Double Concentrate Tomato Puree, natural light, ceramic plate, solid cream background, minimalist composition --ar 4:5 --v 6.0 --s 50 --style raw
Heinz Double Concentrated Tomato Puree
Tomato Puree
Tomato Risotto
Serves 4
  • 2 tbsp olive oil
  • 300g cherry tomatoes
  • 2 banana shallots finely diced.
  • 1 tbsp oregano
  • 300g arborio rice
  • 750ml hot vegetable stock
  • 20g butter, replace with olive oil if keeping vegan.
  • 50g parmesan, omit if keeping vegan.
  • 20g butter, replace with olive oil if keeping vegan.
To serve:
  • Parmesan
  • ½ Lemon, zested
  • Black pepper
1. Heat 2 tbsp olive oil in an ovenproof pan/casserole over medium heat. Add diced shallots and cherry tomatoes, cook for 5 mins, stirring occasionally.
2. Once soft and juicy, add tomato puree and oregano. Mix to combine and cook for 1 minute.
3. Add the arborio rice and cook over low-medium heat for 2 minutes.
4. Introduce the Heinz chopped tomatoes, stirring to combine.
5. Gradually add vegetable stock, stirring constantly until absorbed by the rice. Continue this process until all the liquid is added and the rice is cooked, taking 20-25 minutes. Avoid rushing this step.
6. Once cooked, add parmesan and butter (or olive oil for a vegan option), gently stirring until melted, and season to taste.
7. Divide the rice into four bowls, grate over some parmesan, and top with a generous grind of black pepper and a sprinkle of lemon zest.
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