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Home > Recipes > Tomato and Chilli Risotto
Tomato and Chilli Risotto

Tomato and Chilli Risotto

  • Easy
  • Serves 6 - 8




  • 500g Tilda Arborio Risotto Rice
  • 2 tbsp olive oil
  • 1 garlic clove, crushed
  • 1 large onion, finely chopped
  • 1.65 ltr vegetable stock, hot
  • 300ml passata, sieved tomatoes
  • 75g peppadews or 1-2 chillies, finely chopped
  • 25g chives, finely chopped
  • 125g garlic and herb soft cheese
  • Salt and pepper
  • Parmesan cheese, to serve


  1. Add the oil, garlic and onion to a heavy based pan over a medium heat and cook for 5-8 minutes until softened.

  2. Stir in the rice ensuring the grains are coated in the oil, add 150ml of the vegetable stock and simmer for 2 minutes.

  3. Add the remaining hot stock, a little at a time, allowing it to be absorbed by the rice, stirring occasionally to prevent it from sticking. Halfway through the cooking, add the passata and peppadews or chillies.

  4. Continue until all the liquid has been absorbed and the rice is al dente, about 20-25 minutes.

  5. Stir through the chives and the cheese, allowing it to melt.

  6. Season to taste and serve sprinkled with Parmesan cheese.