Canned tomato risotto
A rich, comforting tomato risotto cooked until creamy and finished with melted cheddar, herbs, and a drizzle of olive oil. Easy, flavorful, and ready in about 30 minutes - perfect for a cozy vegetarian meal.
Updated : 13 November, 2025
Easy
About 20 min.
Ingredients
2 tablespoon
Olive oil
2
Onion
2
Garlic
0.5 teaspoon
Italian herbs
400 grams
Canned tomatoes
300 grams
Round rice
1
Broth cube
900 milliliters
Water
40 grams
Cheddar
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Heat 1 tablespoon of the oil in a large saucepan and fry the chopped onions over medium heat for 6-8 minutes, stirring regularly until soft. Add the crushed garlic and mixed herbs and cook for 1 minute, stirring constantly. Stir in the chopped tomatoes, season well with a little salt and plenty of black pepper, and simmer for 4-5 minutes to reduce the liquid, stirring often.
Step 2
Add the rice and stir for a minute to coat it in the tomato mixture. Add the stock cube along with about 100ml/3½fl oz of the hot water. Stir continuously and, once the liquid has been absorbed, add more water.
Step 3
Continue adding the hot water gradually, stirring constantly, until the rice is cooked and the mixture becomes rich and creamy - this should take around 20 minutes. Add more water as needed to reach the perfect consistency.
Step 4
Remove from the heat and stir in almost all of the grated cheddar. Taste and adjust the seasoning.
Step 5
Serve the risotto with a drizzle of olive oil, a pinch of oregano, and the remaining cheese sprinkled over the top.
Author note
Share the recipe
