Tuscan Tomato Risotto
A Tuscan Tomato Risotto that captures the essence of summer. This easy-to-make dish combines the richness of butternut squash and zucchini with the flavours of porcini mushroom and fennel. Topped with oven-roasted tomatoes and a generous sprinkle of parmesan, it's a perfect quick and satisfying meal with a burst of seasonal goodness!
Serves 4
Effort: Easy
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Gluten Free
Ingredients
2 tbsp olive oil, plus extra for drizzling
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 packet Tuscan risotto mix
Salt and pepper, to taste
½ butternut squash, peeled and cubed (200g)
500ml chicken stock
300ml passata
10 cherry tomatoes, halved
1 medium zucchini, halved and sliced
1 cup peas
2 tbsp cream cheese
4 tbsp freshly grated parmesan, plus extra for sprinkling
60g (2 big handfuls) rocket leaves, for serving
Instructions
1. Preheat the oven to 200c/180c Fan.
2. In a non stick pan over medium heat, add 2 tbsp olive oil, and sauté the onion for 3–4 minutes until tender. Add garlic and cook for another minute.
3. Stir in the Tuscan rice mix, ensuring it's coated with oil. Cook for 1–2 minutes until translucent and fragrant.
4. Add butternut squash, chicken stock, and passata. Bring to a simmer, cover with a lid, and cook for 15 minutes. Stir once or twice to prevent sticking.
5. Once the rice has absorbed the liquid, remove the lid, stir well, and add zucchini. Cook for a couple of minutes, adding water if the risotto is too dry. Add 1/4 cup at a time until absorbed. To ensure readiness, the rice should have an al dente texture.
6.Meanwhile, place cherry tomatoes on a baking tray, drizzle with olive oil, and season with salt and pepper. Roast for 5–6 minutes until tender
7. Stir in peas, cream cheese, and parmesan and cook for a further 3-4 mins on low.
8. Spoon the risotto into a serving bowl. Top with the roasted tomatoes and their juices.
9. Sprinkle with extra parmesan and add rocket leaves.
Hints & tips
Easy swaps - You can exchange butternut squash with regular pumpkin or even sweet potato, just ensure the sweet potato is peeled for the best results.
Exchange cream cheese with goat's cheese for a tangy and stronger flavour. Alternatively, if you don't have cheese on hand, 2 tablespoons of sour cream or regular cream would also work.
Serving suggestion - This risotto pairs beautifully with lamb chops, roasted chicken legs, or skin-on thighs. Alternatively, it can be served as a meat-free option for a quick midweek meal.
Storage - Store cooked risotto in the fridge for 3-4 days. Ensure it is reheated to piping hot before eating. Leftovers suitable for freezing.
