eCook Meal
Tasty Tomato Risotto
with Danish-style feta, toasted pumpkin seeds & fresh basil
If you like tomatoes, you are going to love this tangy tomato risotto, which is beautifully balanced with a creamy yet zingy sauce, and elevated with fresh basil. Expect notes of garlic, onion, and toasted seeds, finished with a crescendo of rich feta crumblings. A mouthwatering medley, Chef!
Serving guide
Choose your portion size.
START WITH THE STOCK
Boil the kettle. Dilute the Italian seasoning with 300ml of boiling water. Stir through the cooked chopped Tomato and set aside.
READY THE RISOTTO
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 4-5 minutes (shifting occasionally). Add the grated Garlic, the tomato paste, and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add a ladleful of the tomato stock, and allow it to be absorbed by gently simmering (stirring regularly). Only add the next ladle of tomato stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. Add more water if the rice is not fully cooked through.
WHILE THE RISOTTO IS COOKING…
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED TOMATOES
Return the pan to medium-high heat with a drizzle of oil. When hot, char the halved baby tomatoes until blistered, 3-4 minutes. In the final minute, add a sweetener and seasoning. Remove from the pan and set aside.
FINISHING TOUCHES
When the risotto is done, remove from the heat and stir through the crème fraîche, ½ the sliced basil, a squeeze of Lemon juice (to taste), a knob of butter, a sweetener, and seasoning. Loosen with a splash of warm water if too thick.
TIME TO PLATE!
Dish up the Tomato risotto. Top with the charred baby tomatoes and the crumbled feta. Sprinkle over the toasted pumpkin seeds. Garnish with the remaining basil and the lemon zest (to taste). Finish off with a crack of black pepper and serve with any remaining lemon wedges on the side. Dig in, Chef!
START WITH THE STOCK
Boil the kettle. Dilute the Italian seasoning with 600ml of boiling water. Stir through the cooked chopped Tomato and set aside.
READY THE RISOTTO
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 4-5 minutes (shifting occasionally). Add the grated Garlic, the tomato paste, and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add a ladleful of the tomato stock, and allow it to be absorbed by gently simmering (stirring regularly). Only add the next ladle of tomato stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. Add more water if the rice is not fully cooked through.
WHILE THE RISOTTO IS COOKING…
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED TOMATOES
Return the pan to medium-high heat with a drizzle of oil. When hot, char the halved baby tomatoes until blistered, 3-4 minutes. In the final minute, add a sweetener and seasoning. Remove from the pan and set aside.
FINISHING TOUCHES
When the risotto is done, remove from the heat and stir through the crème fraîche, ½ the sliced basil, a squeeze of Lemon juice (to taste), a knob of butter, a sweetener, and seasoning. Loosen with a splash of warm water if too thick.
TIME TO PLATE!
Dish up the Tomato risotto. Top with the charred baby tomatoes and the crumbled feta. Sprinkle over the toasted pumpkin seeds. Garnish with the remaining basil and the lemon zest (to taste). Finish off with a crack of black pepper and serve with any remaining lemon wedges on the side. Dig in, Chef!
START WITH THE STOCK
Boil the kettle. Dilute the Italian seasoning with 800ml of boiling water. Stir through the cooked chopped Tomato and set aside.
READY THE RISOTTO
Place a large pan over medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 6-7 minutes (shifting occasionally). Add the grated Garlic, the tomato paste, and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add a ladleful of the tomato stock, and allow it to be absorbed by gently simmering (stirring regularly). Only add the next ladle of tomato stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 25-30 minutes. Add more water if the rice is not fully cooked through.
WHILE THE RISOTTO IS COOKING…
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED TOMATOES
Return the pan to medium-high heat with a drizzle of oil. When hot, char the halved baby tomatoes until blistered, 5-6 minutes. In the final minute, add a sweetener and seasoning. Remove from the pan and set aside.
FINISHING TOUCHES
When the risotto is done, remove from the heat and stir through the crème fraîche, ½ the sliced basil, a squeeze of Lemon juice (to taste), a knob of butter, a sweetener, and seasoning. Loosen with a splash of warm water if too thick.
TIME TO PLATE!
Dish up the Tomato risotto. Top with the charred baby tomatoes and the crumbled feta. Sprinkle over the toasted pumpkin seeds. Garnish with the remaining basil and the lemon zest (to taste). Finish off with a crack of black pepper and serve with any remaining lemon wedges on the side. Dig in, Chef!
START WITH THE STOCK
Boil the kettle. Dilute the Italian seasoning with 1.2L of boiling water. Stir through the cooked chopped Tomato and set aside.
READY THE RISOTTO
Place a large pan over medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 6-7 minutes (shifting occasionally). Add the grated Garlic, the tomato paste, and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add a ladleful of the tomato stock, and allow it to be absorbed by gently simmering (stirring regularly). Only add the next ladle of tomato stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 25-30 minutes. Add more water if the rice is not fully cooked through.
WHILE THE RISOTTO IS COOKING…
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHARRED TOMATOES
Return the pan to medium-high heat with a drizzle of oil. When hot, char the halved baby tomatoes until blistered, 5-6 minutes. In the final minute, add a sweetener and seasoning. Remove from the pan and set aside.
FINISHING TOUCHES
When the risotto is done, remove from the heat and stir through the crème fraîche, ½ the sliced basil, a squeeze of Lemon juice (to taste), a knob of butter, a sweetener, and seasoning. Loosen with a splash of warm water if too thick.
TIME TO PLATE!
Dish up the Tomato risotto. Top with the charred baby tomatoes and the crumbled feta. Sprinkle over the toasted pumpkin seeds. Garnish with the remaining basil and the lemon zest (to taste). Finish off with a crack of black pepper and serve with any remaining lemon wedges on the side. Dig in, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R239.41
for 4 servings · R59.85 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Risotto Rice needs 400 mlRisotto Rice 1 kg R89.99 · whole pack (size can't be divided)R89.99
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Danish-style Feta needs 80 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 10% of packR10.00
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Cooked Chopped Tomato needs 800 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 53% of packR24.00
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Pumpkin Seeds needs 40 gPumpkin Seeds 250 g 250 g at R89.99 · 16% of packR14.40
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Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Lemon needs 1Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Crème Fraîche needs 200 mlSour Cream 250 ml 250 ml at R38.99 · 80% of packR31.19
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Tomato Paste needs 40 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
Not in the Woolies basket — source these elsewhere:
- Baby Tomatoes
- Italian Seasoning
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Tasty Tomato Risotto?
The preparation time for Tasty Tomato Risotto with Danish-style feta, toasted pumpkin seeds & fresh basil is between 30 and 45 minutes.
What is the total time required to make Tasty Tomato Risotto with Danish-style feta, toasted pumpkin seeds & fresh basil?
The total time required to make Tasty Tomato Risotto with Danish-style feta, toasted pumpkin seeds & fresh basil is between 45 and 60 minutes.
How many servings does Tasty Tomato Risotto provide?
4 servings
What are the main ingredients in Tasty Tomato Risotto?
Baby Tomato, Creme Fraiche, Feta, Fresh Basil, Garlic, Italian Seasoning, Lemon, Onion, Pumpkin Seeds, Risotto Rice, Tomato, Tomato Paste
What is the nutritional information of Tasty Tomato Risotto?
Calories: 805, Carbs: 109 grams, Fat: grams, Protein: 20.1 grams, Sugar: 21.9 grams, Salt: 2134 grams
How do I prepare Tasty Tomato Risotto?
TIME TO PLATE!: Dish up the tomato risotto. Top with the charred baby tomatoes and the crumbled feta. Sprinkle over the toasted pumpkin seeds. Garnish with the remaining basil and the lemon zest (to taste). Finish off with a crack of black pepper and serve with any remaining lemon wedges on the side. Dig in, Chef! WHILE THE RISOTTO IS COOKING…: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. START WITH THE STOCK: Boil the kettle. Dilute the Italian seasoning with 600ml of boiling water. Stir through the cooked chopped tomato and set aside. FINISHING TOUCHES: When the risotto is done, remove from the heat and stir through the crème fraîche, ½ the sliced basil, a squeeze of lemon juice (to taste), a knob of butter, a sweetener, and seasoning. Loosen with a splash of warm water if too thick. CHARRED TOMATOES: Return the pan to medium-high heat with a drizzle of oil. When hot, char the halved baby tomatoes until blistered, 3-4 minutes. In the final minute, add a sweetener and seasoning. Remove from the pan and set aside. READY THE RISOTTO: Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic, the tomato paste, and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add a ladleful of the tomato stock, and allow it to be absorbed by gently simmering (stirring regularly). Only add the next ladle of tomato stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. Add more water if the rice is not fully cooked through.
What should be prepared from my kitchen to make Tasty Tomato Risotto?
Baby Tomato, Creme Fraiche, Feta, Fresh Basil, Garlic, Italian Seasoning, Lemon, Onion, Pumpkin Seeds, Risotto Rice, Tomato, Tomato Paste
How many calories does Tasty Tomato Risotto have?
805 calories
How much fat content does Tasty Tomato Risotto have?
grams