Cook
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat 1 ½ tablespoons of olive oil in a deep pan over medium-low heat. Add the thinly sliced garlic and crushed chilli flakes (if using). Lightly fry until the garlic is softened but not browned.
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For
2
M
I
250
g
Risotto rice, arborio
240
ml
Passata (I reduce 1 1/2 cups with garlic and basil)
1
litre
Tomato stock
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Cook along with all of our recipes
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Per Serving
Calories
320kcal
Fat
10g
Saturates
5g
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Pro Tip✨: For an even deeper flavour, let the passata reduce with garlic and basil for an extra 10 minutes before adding it to the risotto. This intensifies the sweetness and richness of the tomato base.
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Cook
25m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat 1 ½ tablespoons of olive oil in a deep pan over medium-low heat. Add the thinly sliced garlic and crushed chilli flakes (if using). Lightly fry until the garlic is softened but not browned.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
250
g
Risotto rice, arborio
240
ml
Passata (I reduce 1 1/2 cups with garlic and basil)
1
litre
Tomato stock
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
320kcal
Fat
10g
Saturates
5g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Pro Tip✨: For an even deeper flavour, let the passata reduce with garlic and basil for an extra 10 minutes before adding it to the risotto. This intensifies the sweetness and richness of the tomato base.
Only visible to you
Made it?
Cancel
