Tomato Risotto | Rhodes Quality

Find out how the South African government is working to combat the spread of the corona virus here:


45 ml (3 Tbsp) olive oil
15 ml (1 Tbsp) butter
1 onion, finely chopped
1 leek, sliced
1 large garlic clove, crushed
250 g (1 cup) Arborio rice
1 x 410 g can Rhodes Quality Whole Peeled Tomatoes
15 ml (1 Tbsp) Rhodes Quality Tomato Paste Sachet
1lt. (4 cups) chicken stock, hot
salt and freshly cracked black pepper
to serve: fresh basil leaves and grated Parmesan


Heat the olive oil and the butter in a large heavy-bottomed saucepan. Add the onion and the leek and fry until softened. Add the garlic and fry for a few minutes more. Add the rice and toss well. Turn the heat down to medium and add the Rhodes Quality Whole Peeled Tomatoes, the Rhodes Quality Tomato Paste Sachet and 125 ml (½ cup) of the stock. Stir gently until the measure of liquid added is absorbed by the rice and then add another 125 ml (½ cup) of stock. Continue cooking, adding stock when necessary until the rice is tender. Remove from the heat. Season to taste and serve immediately topped with grated parmesan cheese and fresh basil.
Cooking Tip

Cook risotto slowly over a gentle heat for best results.


There are no reviews yet. Go on, let us know what you think.

Write a Review

If you love good food and great company – then log in to comment, review, share and save your favourite recipes in your very own digital cookbook. If you are not a member, please Register first. Like all good recipes, the effort is well worth the reward.

Your email address will not be published. Required fields are marked *