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Triple Tomato Risotto 

Ingredients (serves 2)

  • 1 cup arborio risotto rice

  • 1 diced red onion

  • 1/2 cup diced sun-dried tomatoes

  • 2 cups vegetable stock (GF friendly)

  • 1 cup hot water

  • 14 sliced chestnut mushrooms 

  • 3 sprigs of thyme

  • 1 cup tomato passata 

  • 12 whole vine tomatoes 

  • Balsamic vinegar 

  • Chilli oil (optional) 

  1. Preheat your oven to 180 degrees (fan). 

  2. Heat a large deep pan and when hot add a dash of rapeseed or olive oil. Add the red onion and fry for 2-3 minutes on a medium heat. Season with some black pepper. 

  3. Next add the sun-dried tomatoes, mushrooms and thyme. Allow to cook for 2-3 minutes. 

  4. Add the risotto rice and fry for 2-3 minutes or until the rice becomes translucent. 

  5. Add the vegetable stock and passata and stir regularly. 

  6. To a oven proof dish add the vine tomatoes and drizzle with chilli oil and a dash of balsamic vinegar. Place the tomatoes into the oven for 15 minutes. 

  7. Keep stirring the risotto for the 15 minutes whilst the tomatoes are in the oven. 

  8. After 15 minutes the rice will have absorbed most of the liquid. When this happens gradually add the cup of hot water.

  9. You want the risotto to be  a thick and creamy consistency. Try the rice and if it is still a little al dente (hard) continue to cook the rice. 

  10. Add the risotto to a plate and drizzle with balsamic vinegar and chilli oil (optional). Place the oven roasted tomatoes on top. 

  11. Serve and enjoy!



  1. Put the tomatoes into the oven 15 minutes before you anticipate the risotto to be ready!

  2. Make sure the dish doesn't get too salty. I usually season my dishes throughout cooking; but in this dish the stock and sun-dried tomatoes are salty - so be careful! 

  3. I use 1 kallo vegetable stock into 2 cups of hot water to make the perfect stock. 

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