Seasonal Tomato Risotto | Cooking with Napolina

Try this delicious, easy to make vegetarian risotto dish, which uses passata with basil, seasonal tomatoes and grated parmesan cheese.

1 tablespoon Napolina Olive Oil
1 onion, chopped
2 cloves garlic, finely chopped
250g Arborio risotto rice
700ml vegetable stock
1 x 390g carton Napolina Passata with Basil
1 x tablespoon Napolina Double Concentrated Tomato Puree
225g pack cherry tomatoes
30g basil, leaves picked and torn
50g Parmesan, grated

See more delicious recipes at http://www.napolina.com/recipes

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