No-Stir Tomato Risotto

9:00 pm on 27 August 2005

Serves: 4 adults or lots of children


  • 1 tbsp olive oil
  • 25 gms butter
  • 1 onion, finely chopped
  • sea salt
  • 250 gms arborio rice
  • 500 ml chicken stock
  • 250 ml tomato passata (puréed tomatoes)
  • 375 ml boiling water
  • 1 tsp sugar
  • 2 tbsp shredded fresh basil


Heat a large, heavy-based saucepan over a medium heat then add the oil, butter, onion and salt. Cook until the onion is translucent, stirring occasionally.

Add the rice and stir for a few minutes until the grains are glistening.

Increase the heat to high and add the stock, tomato and boiling water. Bring to the boil, stirring occasionally. Reduce the heat to low, cover and cook for 15-20 minutes.

Remove from the heat, stir in the sugar and scatter the basil over the top.

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