Easy tinned tomato risotto recipe
 Adding tinned tomatoes to your risotto adds loads of umami flavours without any expensive ingredients. 2 tbsp olive oil, plus extra to serve2 medium onions, finely chopped2 garlic cloves, crushed½ tsp dried mixed herbs or dried oregano, plus extra to garnish400g tin chopped tomatoes300g/10½oz risotto rice1 vegetable or chicken stock cube900ml/1½ pint freshly boiled water40g/1½oz cheddar, finely gratedsalt and ground black pepper 2 tbsp olive oil, plus extra to serve 2 medium onions, finely chopped 2 garlic cloves, crushed ½ tsp dried mixed herbs or dried oregano, plus extra to garnish 400g tin chopped tomatoes 300g/10½oz risotto rice 1 vegetable or chicken stock cube 900ml/1½ pint freshly boiled water 40g/1½oz cheddar, finely grated salt and ground black pepper Method Heat 1 tablespoon of the oil in a large saucepan and fry the onions over a medium heat for 6–8 minutes or until soft, stirring regularly. Add the garlic and mixed herbs. Continue to fry for 1 minute, stirring constantly, then add the chopped tomatoes. Season well with a little salt and lots of black pepper and simmer for 4–5 minutes to reduce the liquid, stirring often.Add the risotto rice and stir for a minute to coat in the tomato sauce. Next add the stock cube with around 100ml/3½fl oz of the hot water. Stir continuously and, once the water has been absorbed, add some more water. Keep repeating until the rice is cooked and looks rich and creamy (this should take about 20 minutes). Add a little more water if needed until the right consistency is reached. Remove from the heat and stir in almost all of the grated cheddar. Adjust the seasoning to taste. Serve with a glug of olive oil, a pinch of oregano and the remaining cheese to garnish. Heat 1 tablespoon of the oil in a large saucepan and fry the onions over a medium heat for 6–8 minutes or until soft, stirring regularly. Add the garlic and mixed herbs. Continue to fry for 1 minute, stirring constantly, then add the chopped tomatoes. Season well with a little salt and lots of black pepper and simmer for 4–5 minutes to reduce the liquid, stirring often. Heat 1 tablespoon of the oil in a large saucepan and fry the onions over a medium heat for 6–8 minutes or until soft, stirring regularly. Add the garlic and mixed herbs. Continue to fry for 1 minute, stirring constantly, then add the chopped tomatoes. Season well with a little salt and lots of black pepper and simmer for 4–5 minutes to reduce the liquid, stirring often. Add the risotto rice and stir for a minute to coat in the tomato sauce. Next add the stock cube with around 100ml/3½fl oz of the hot water. Stir continuously and, once the water has been absorbed, add some more water. Add the risotto rice and stir for a minute to coat in the tomato sauce. Next add the stock cube with around 100ml/3½fl oz of the hot water. Stir continuously and, once the water has been absorbed, add some more water. Keep repeating until the rice is cooked and looks rich and creamy (this should take about 20 minutes). Add a little more water if needed until the right consistency is reached. Remove from the heat and stir in almost all of the grated cheddar. Adjust the seasoning to taste. Serve with a glug of olive oil, a pinch of oregano and the remaining cheese to garnish. Keep repeating until the rice is cooked and looks rich and creamy (this should take about 20 minutes). Add a little more water if needed until the right consistency is reached. Remove from the heat and stir in almost all of the grated cheddar. Adjust the seasoning to taste. Serve with a glug of olive oil, a pinch of oregano and the remaining cheese to garnish. Recipe tips In September 2023 this recipe was costed at an average of £1 per portion when checking prices at three UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.