Tomato Risotto

Risotto is one of my favourite family recipes and this version uses really basic store cupboard ingredients, but to take it up a level I top with cherry tomatoes, roasted gently in olive oil. From a few very simple ingredients this recipe really does taste delicious.


  • 1 tablespoon unsalted butter

  • 1 tablespoon olive oil

  • 1 onion, finely diced 

  • 250g risotto rice

  • 1 tin (400g) good quality organic plum tomatoes

  • 750ml - 1L homemade stock (or no added salt stock)

  • to serve ~ grated Parmesan, fresh basil leaves and oven roasted tomatoes (all optional)


Combine the stock and plum tomatoes, warm through over a low heat. In a separate pot melt the butter and olive oil; add the onion and gently soften for around 8-10 mins until translucent. Next add the rice and coat in the oil, butter and onion.

Slowly add the stock/ tomato mix one ladleful at a time, breaking up the plum tomatoes with a spoon. Once the ladleful of the liquid has been absorbed, add the next ladleful, stirring all the time. Continue until all the stock/tomato mix has been used up: this process should take around 20 mins (approx).

To finish the risotto add a final knob of butter and cover with a lid, to rest for 5 mins. It’s now ready to eat. For extra flavour: serve with (optional) grated Parmesan, fresh basil leaves and oven roasted tomatoes .

N.B. Can be suitable from approx 8 months+

~ depending on the softness and texture of risotto and your child
~ some babies struggle with the acidity of tomatoes (i.e. with reflux): you can reduce acidity by adding less tomatoes and adding more stock

riceMiriam Cooper