Tomato risotto

Tomato risotto

Tomato risotto

Tomato risotto

Tomato risotto

Prep Time 1 hr
Course Side Dish
Servings 4


  • Microwave safe oven dish with lid
  • Glass tray


For the risotto

  • 1 red onion, finely diced
  • 125 g Spanish salami (chorizo), finelydiced
  • 2 1/2 tbsp olive oil
  • 1 tin chopped tomatoes (400 g)
  • 375 ml chicken stock
  • 200 g risotto rice
  • 1 courgette, finely diced
  • 30 g butter
  • 50 g hard cheese (Parmesan), grated
  • 2 tbsp parsley, chopped
  • 100 g pitted black olives (Kalamata),finely chopped
  • 2 tbsp chives, chopped

To serve

  • 60 g goat’s cheese
  • 50 g basil leaves, freshly picked


  • Place the onion, salami and olive oil inthe ovenproof dish.
  • Place the ovenproof dish on the glasstray inside the oven.
  • Start the automaticprogramme or cook using the settingsindicated for cooking stage 1.
  • Leave the risotto to stand for 2 minutes.Add butter and Parmesan cheese.
  • Before serving, stir in the parsley, olivesand chives. Garnish with the goat’scheese and basil.

Automatic programme:

  • Add the tomatoes, chicken stock andrice; continue cooking.
  • Add the courgettes, stir well and continue cooking.

Manual settings:

  • Add the tomatoes, chicken stock andrice; cook using the settings indicatedfor cooking stage 2.
  • Add the courgettes and stir well; cookusing the settings indicated for cookingstage 3.


Automatic programme settings
Side dishes and vegetables| Tomato risotto
Programme duration: approx. 21 minutes
Manual settings
Cooking stage 1
Oven functions: Microwave
Power level: 850 W
Duration: 3 minutes
Shelf level: 1
Cooking stage 2
Power level: 850 W
Duration: 8 minutes
Cooking stage 3
Power level: 850 W
Duration: 10 minutes
Keyword Tomato risotto, Vegetable recipes
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