Tomato, Pesto and Parmesan Risotto

Serves: 4
Preparation Time: 5
Cooking Time: 30


  • 1L (4 cups) Campbell’s Real Stock- Vegetable
  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 5 cloves of garlic, peeled and crushed
  • 1 1/3 cups aborio rice
  • 200g cherry tomato (1 punnet) cut in half
  • 2/3 cup prepared basil pesto
  • 30g butter, unsalted
  • 100g baby spinach
  • 25g shaved parmesan


  1. Place Campbell’s Real Stock in a small saucepan and bring to the boil, reduce heat and keep at a simmer.

  2. Heat oil in a large saucepan and sauté onion for 3 minutes or until soft. Add in garlic and sauté for 1 minute.

  3. Add in rice and stir for 3 minutes until pale golden. Add in 1 cup of Campbell’s Real Stock to the rice, stir constantly over medium heat until stock has been absorbed. Continue adding stock until all stock has been used and rice is tender.

  4. Stir through the halved cherry tomatoes, pesto and butter, season to taste. Fold in spinach and shaved parmesan and serve.


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