Tomato | Red Pepper | Risotto

Tomato and Red Pepper Risotto

My quick tomato and red pepper risotto can be made in no time. The peeled red pepper has been made by roasting the pepper first. However, peeled roasted peppers can be found in many shops.


  1. Vine Cherry Tomato x 4 on the vine
  2. Fine Dice of Onion x 3 Tablespoon
  3. Garlic Clove x 1 
  4. Blanched Risotto Rice x 6 Tablespoons
  5. White Wine x Splash
  6. Peeled Red Pepper x 2 Sides
  7. Tomato Sauce x 200 ml
  8. Vegetable Stock x 200 ml 
  9. Grated Parmesan x 4 Tablespoons
  10. Butter x 1 Tablespoon
  11. Shaved Parmesan x 6 Pieces

Preparing The Ingredients

  1. Cut the vine tomato into 4 tom size
  2. Cut the onion into a fine dice
  3. Slice the garlic down into thin slices
  4. Have pre-blanched arborio rice ready
  5. Have a tomato sauce all ready to go
  6. Grate the parmesan to 4 tablespoons in quantity
  7. Butter x 1 Tablespoon
  8. Vegetable Stock x 200 ml (Freshly made or a stock cube in water)
  9. Shave some parmesan to have 6 nice bits

Cooking The Ingredients

  1. Lay the vine toms on a tray and drizzle a little oil over the top in the oven at 180 Celsius for 10 minutes (remove once soft and cooked)
  2. Heat a pan on medium heat and add a little oil
  3. Drop in the onions and cook for 2 minutes
  4. Add the garlic and cook for 1 minute
  5. Stir in the 6 Tablespoons of arborio rice for 1 minute
  6. Pour in a splash of white wine and reduce 
  7. Drop in the grated parmesan and butter and mix in
  8. Add ½ of the tomato sauce and cook out until absorbed
  9. Pour in a little vegetable stock and cook until absorbed 
  10. Add more tomato sauce until the rice is cooked

Finishing The Risotto

  • When the risotto is cooked leave it on the side for two minutes then pour it onto a plate
  • Top the risotto with the shaved parmesan and cooked cherry toms