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Smoked Tomato Risotto

I buy tubs of smoked tomatoes from the Tomato Stall, found at Farmers Markets throughout North London.
Course: Mains, Starters
Cuisine: Italian
Keyword: Piedmont, Rice dishes, Risotto, Smoked tomatoes, Tomatoes
Servings: 4


For the passata sauce

  • 3 tbsp olive oil
  • 1 brown onion, sliced
  • 500 g passata
  • 1 tbsp sea salt
  • 3 cloves garlic, minced
  • bunch basil, fresh

For the risotto

  • 3 tbsp olive oil
  • 320 g risotto rice
  • glass wine, red or white
  • 1 litre tomato or vegetable stock
  • knob butter
  • tub smoked tomatoes


Passata sauce

  • Make the tomato passata sauce by frying the onions on a low heat, adding the passata, salt, garlic and basil. Simmer for half an hour or so. This is a basic tomato sauce that can be used for pasta, or in an aubergine bake or anything. It's even better the day after.


  • Heat up the olive oil and add the risotto
  • Add the wine
  • Add the passata
  • Add the stock gradually. Keep stirring for 30 to 40 minutes.
  • Add the butter, take off the heat and dot the top with the smoked tomatoes and some fresh basil.