This delicious vegetarian risotto is perfect for winter dinners.


  • 250g cherry tomatoes, halved

  • Olive oil spray

  • 2 teaspoons oil

  • 1 onion, finely chopped

  • 2 cloves garlic, crushed

  • 13/4 cups Arborio rice

  • ½ cup white wine

  • 6 cups boiling reduced salt chicken stock

  • 1¼ cup frozen peas, thawed

  • 2 cups grated KRAFT Live Free Cheese

  • 1/3 cup basil leaves, torn

  • Freshly ground black pepper, to taste


  • 1.

    Place the tomatoes on a paper lined tray, lightly spray with oil then bake in a hot oven 200oC for 20 minutes.

  • 2.

    Heat the oil in a saucepan and sauté the onion for 1 minute. Add the garlic and cook for a further minute. Add the rice and turn to coat with onion mixture. Add the wine and cook until most has been absorbed. Gradually add the stock in small amounts, stirring occasionally, until all the stock is absorbed and the rice is just tender, then add the peas a cook for 2-3 minutes

  • 3.

    Stir through the cheese and basil then gently stir in the tomatoes. Serve immediately.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 302kj
  • Fat Total 8g
  • Saturated Fat 3g
  • Protein 10g
  • Carbohydrate 44g
  • Sugar 3g
  • Sodium 263mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Serves 4

Preparation time: 20 minutes

Cooking time: 30 minutes

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