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Neville's Favourite Recipes


Tomato Risotto

Vegan. Serves 2 – 3

This recipe is loosely based on the Midsummer Risotto recipe from the Moosewood low fat cookbook.


  • 1 cup of tomato juice
  • ½ cup white wine
  • 1 cup of water
  • 1 teaspoon of vegetable stock (bullion) powder
  • 1 ½ cups of fresh or frozen corn kernels
  • 4 or 5 dry packed dried tomatoes (not in oil)
  • ½ cup boiling water
  • 2 teaspoons of olive oil
  • 1 red onion diced
  • ¾ cup of Arborio rice
  • 1 medium zucchini cut into 1cm dice
  • ¾ cup of 1cm butternut pumpkin dice
  • 4 to 5 asparagus spears cut into 1 cm pieces
  • ½ teaspoon dried basil
  • 1 small ripe tomato diced
  • 1 ½ teaspoons savoury dried yeast


  1. Place the tomato juice, wine, water and stock powder into a saucepan and bring almost to the boil
  2. While waiting for the stock to heat place the dried tomatoes in the boiling water to soak
  3. Place half the corn kernels into a blender with ½ cup of the hot stock and puree until smooth then add the puree back into the hot stock
  4. In a large saucepan or high-sided frying pan (skillet) heat the olive oil over medium heat
  5. Add the onion to the oil and sauté until softened
  6. Add the rice to the pan and stir then ladle ½ cup of hot stock into the pan and stir.
  7. When all of the stock has been absorbed add the zucchini, pumpkin and asparagus along with another half a cup of stock
  8. Keep adding more stock as it gets absorbed, stirring frequently, until all of the stock has been added to the rice and the rice is al dente. You may need to add some extra water.
  9. Stir in the basil, tomato, remaining corn kernels and yeast and allow corn to heat through.

Last modified: 18-Jul-2021