Tomato Risotto – Nom Nom!

This is an adaptation of a recipe I found in a magazine some time ago (I therefore cant remember which magazine!) But it has become one of my favourite meals and this last time is the first time I have made it with NoMU Italian Rub – which is so worth it as it makes a HUGE (and divine;)) difference.

I love risotto pretty much year round – but I find it just extra fabulous in winter – the ultimate comfort food! 🙂



3 cups risotto rice

100 g butter

1 onion, finely chopped

2 garlic cloves, finely chopped/crushed

2 x 400g tins chopped Italian tomatoes

1 x 400g tin tomato and onion mix

4 cups stock

150 ml white wine

2 rounds feta

75g Parmesan

Salt, Pepper and NoMU Italian Rub


  1. Melt butter in a large, heavy-based frying pan and gently sweat the onion and garlic until translucent
  2. Add the risotto rice and stir though until each grain is well coated
  3. In a separate pot, heat the tomatoes, stock and water. Turn down the heat and allow to simmer gently
  4. Add the wine to the risotto pan and one ladle of the tomato stock mix. Stir until all liquid has evaporated, then add another ladle of stock, stirring well after each addition. Repeat until all the stock has been absorbed (the pan should be on low heat – just hot enough to simmer – this whole process should take around 20 minutes – if rice still not ready even after all stock used up – add more water)
  5. Stir in parmesan and feta and season with salt, pepper and the NoMU Italian Rub
  6. Enjoy!
This photos are not the best – I do apologise for this – but I made this meal for a little dinner party I had and therefore couldnt really get great shots…

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