A deliciously creamy recipe that combines the goodness of Naturel Organic Tomato with Kale Pasta Sauce and arborio rice!

45 mins


1 - 2 pax


Adjust Servings
1 Onion, finely chopped
3 cloves Garlic, minced
1 1/2 cups Arborio Rice
4 cups Organic Chicken or Vegetable Broth
1 pint Cherry Tomatoes, halved
1 jar Naturel Organic Tomato Kale sauce
1/2 cup Grated Parmesan Cheese
Salt and pepper, to taste
Naturel Organic EVOO, for cooking
Fresh basil leaves, for garnish
1 tbsp Naturel Organic Basil EVOO, for garnish


Follow these steps:
- Heat a large saucepan over medium heat and add enough Naturel Organic EVOO to coat the bottom of the pan.
- Add the onion and garlic and cook for about 5 minutes until softened and fragrant.
- Add the arborio rice and stir to coat in the oil. Cook for 1-2 minutes until the rice is slightly translucent.

- Gradually add the broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
*This process should take about 20-25 minutes.
- Add the cherry tomatoes and cook for a further 5 minutes, stirring occasionally.
- Stir in one jar of Naturel Organic Tomato Kale sauce until fully incorporated.
- Season with salt and pepper, to taste.

- Serve the risotto in bowls, drizzling it with Naturel Organic Basil EVOO and topping it with grated parmesan cheese and fresh basil leaves.