Tomato risotto

  • 4 persons
  • 30 min.


  1. 550 g Tomato Blend
  2. 250 g risotto rice
  3. 500 ml vegetable stock (made from 1 stock cube)
  4. 1 onion
  5. 200 g peas, frozen
  6. 200 g spinach
  7. 1 tbsp olive oil
  8. Optional: grated (Parmesan) cheese


1. Peel and chop the onion.
2. Heat the olive oil in a wok or frying pan. Add the onion and fry until translucent.
3. Add the risotto rice and continue to fry until the grains of rice are coated with the oil and are shiny.
4. Add a little stock and stir regularly. Whenever the rice starts to look a little sticky (never let it dry out completely), add a little more stock.
5. Once all the stock has gone, add the Tomato Blend. Cook until the rice is ready, which will take about 20 minutes. If the risotto starts to get too dry, add a little water.
6. Add the peas and the spinach in the last 5 minutes. Stir the risotto until the spinach has shrunk.

Tip: you might like to serve this dish with grated cheese.

The tasteful and versatile tomato base

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