Tomato and Rosemary Risotto

Rosemary is an amazing herb, very aromatic, and has a number of beneficial properties, it’s easy to keep in the garden and tends to just look after itself so well worth planting. A powerful antioxidant, it’s been used for a number of years for headaches, and nervous disorders. The most recent research that’s been carried out links it beneficially to cancer, but it’s a great for the circulation.

So having fresh herbs available to use in simple dishes can take your dish from a meal to a medicinal.  2 cups of risotto rice
3 cups of tomato’s chopped, plum tomatoes are lovely
1 small onion chopped
1 500ml bottle of passata
Large sprig of rosemary, very finely chopped
1 pint of vegetable stock 
Non GMO tomato paste

Sweat off the onion until soft
Put the chopped tomato’s into the pan with the onions and start to gently cook them until soft.
Put in to the pan with the onions and tomato’s the rosemary
Stir in the risotto rice on a medium hob heat

Start to ladle vegetable stock then passata, into the mixture alternating, waiting until the rice has absorbed the stock and tomato juice. Do this until the rice is very well swelled, and is well cooked, lovely fluffy and soft. You may well have stock and passata left over, or not depending on the rice. 


Serve with a lovely green salad and herby fresh dressing.

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