Budget Series: Tomato & Pesto Risotto (v)

Serves: 4 | Prep Time: 10mins | Cook Time: 35 mins


- 2 tsp Olive Oil
- 1 Onion, finely chopped
- 1 tbsp Golden Caster Sugar (£1.90)
- 2 tbsp Vinegar
- 1 tbsp Tomato Puree (35p)
- 400g can Chopped Tomato (38p)
- 1l Vegetable Stock (2 cubes)
- 3 cups Rice
- 1/4 small pack Parsley (60p)
- Pesto, to serve (98p)

- Carrots, chopped
- Celery, chopped 

Total: £4.21


1. Heat the oil in a large saucepan and add the onion (plus optional additions), then cook gently until softened. Add the sugar and vinegar, cook for 1 minute, then stir through the tomato puree. Add the chopped tomatoes, the vegetable stock and uncooked rice, then cover and simmer for 10 minutes.

2. Just before serving, sprinkle over some chopped parsley and season to taste. Divide into bowls and add a swirl of pesto to each.



  1. I love risotto and this isn't something I'd usually even cook over fear I'll make it too stodgy but this looks lovely and I love the added ingredient of pesto!! Pesto is great on almost anything!! And look how cheap this was to make!


    1. We have to admit it was our first time and I was terrified but we were just super cautious on checking it every so often!

      Thank you for reading and commenting☺️💓

  2. Like Francesca I've always shied away from cooking risotto as I'm always nervous of messing up the rice, but this sounds so delicious that I just might have to give it a go! I have most of these ingredients in my cupboard already so no excuses!

    Abbey www.abbeylouisarose.co.uk

    1. Well you'll never know unless you try! See you have no more excuses, give it a go! And let us know!

      Thank you for reading and commenting☺️💓

  3. I love making Risotto and this is a really great and way recipe, can't say I've ever tried it with pesto though, so I might have to give that a try x

    1. Pesto was a great way to give it a little extra taste; please do try it!

      Thank you for reading and commenting☺️💓


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