Tomato ‘risotto’

  • Preparation time: 5 minutes
  • Cooking time: 30 minutes
  • Total time: 35 minutes

Serves: 4


1 tsp light olive or rapeseed oil
400g pack Cooks’ Ingredients Soffritto Mix
250g pack Quick Cook Italian 5 Grains
400g can chopped tomatoes
750ml chicken or vegetable stock
300g mixed antipasti (eg roasted peppers, olives and artichokes)
Fresh basil leaves or 2 tbsp Sacla Classic Basil Pesto, to serve


1. Heat the oil in a small sauté pan. Fry the soffritto for 1 minute, then add the grains and fry for 2 more minutes.

2. Stir in the tomatoes, stock and seasoning. Simmer, covered, for 25 minutes, or until most of the liquid has been absorbed. Stir in the antipasti. Garnish with the basil leaves or pesto.