Tomato & Black Olive Risotto

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recipe by Kenwood

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 80 ratings

A vibrant risotto packed with Mediterranean flavours, served garnished with feta and fresh basil.

recipe updated Feb 4, 2023


  • Red onion icon
    Red onion
    225 g
  • Cherry tomatoes icon
    Cherry tomatoes
  • Black olives icon
    Black olives
    80 g
  • Olive oil icon
    Olive oil
    2 tablespoons
  • Risotto rice icon
    Risotto rice
    300 g
  • Garlic clove icon
    Garlic clove
  • Tomato paste icon
    Tomato paste
    2 tablespoons
  • Red wine icon
    Red wine
    100 g
  • Vegetable stock icon
    Vegetable stock
    500 g
  • Fresh thyme icon
    Fresh thyme
    2 sprigs
  • Fresh basil leaves icon
    Fresh basil leaves
    as needed
  • Feta cheese icon
    Feta cheese
    50 g


  • kCook icon kCook Multi
  • kCook icon Kcook bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit stir tool to kCook bowl
  4. Add olive oil to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Attach lid to kCook bowl
  7. Heat with filler cap removed - 140°C, speed 3
  8. Then add risotto rice to the kCook bowl
  9. Cook with filler cap removed - 4 min, 120°C, speed 4
  10. Then add garlic clove, tomato paste and red wine to the kCook bowl
  11. Turn direct prep attachment to position 1
  12. Slice red onion into the kCook bowl with direct prep attachment
  13. Turn direct prep attachment to position 2
  14. Cook with filler cap removed - 2 min, 120°C, speed 4
  15. Cook with filler cap removed - 3 min, 120°C, speed 3
  16. Then add vegetable stock, cherry tomatoes, black olives and fresh thyme to the kCook bowl
  17. Season
  18. Cook with filler cap removed - 9 min, 98°C, speed 4
  19. Serve
  20. Garnish with fresh basil leaves
  21. Sprinkle with feta cheese
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