From Greenhouse to Table: A Tomato Risotto Inspired by Nature

At Noble Isle, we believe in the power of nature to elevate the everyday, through fragrance, through ritual, and even through the food we create and share. This month, we’re celebrating the spirit of The Greenhouse fragrance, with a dish that brings its key ingredient to life in a new and delicious way: a vibrant, soul-warming Tomato Risotto.

Just as The Greenhouse captures the essence of a sun-dappled glasshouse, verdant, warm, and brimming with life, this risotto offers comfort and complexity in every bite. It pays homage to the rich British countryside, seasonal produce, and the evocative scent of tomato vines, those fresh, slightly green notes that instantly transport you to a greenhouse bursting with growth.

This recipe is a sensory journey: earthy, aromatic, and full of depth, a companion to the experience of wearing The Greenhouse, where the crisp green of tomato leaf meets the brightness of bergamot and the grounding warmth of clary sage and moss.

Tomato Risotto Recipe (V)

Ingredients:

• 1 tbsp olive oil

• 2 shallots, finely chopped

• 2 garlic cloves, minced

• 200g arborio rice

• 100ml dry white wine or vermouth

• 700ml vegetable stock, kept warm

• 400g ripe tomatoes, chopped (or high-quality tinned tomatoes)

• 1 tbsp tomato purée

• 1 handful of cherry tomatoes, halved

• 1 tsp sugar (optional, to balance acidity)

• Fresh basil leaves, to serve

• Sea salt and freshly ground black pepper

• Vegan parmesan or ‘nooch’ (nutritional yeast), to finish

Optional:

• A few leaves of fresh thyme or oregano

• A drizzle of basil oil to serve

Method:

Sauté The Base:

1. Heat the olive oil in a wide pan over medium heat. Add the onion and a pinch of salt, cooking gently until soft and translucent — around 8 minutes. Stir in the garlic and cook for a further minute.

Toast The Rice:

2. Add the arborio rice and stir to coat the grains. Allow it to toast lightly for a couple of minutes until the edges look slightly translucent.

Deglaze And Build Flavour:

3. Pour in the white wine and stir until absorbed. Then begin adding the warm stock, a ladleful at a time, stirring frequently and allowing each addition to absorb before adding more.

Add Tomatoes:

4. After the second or third ladle of stock, stir in the chopped tomatoes, tomato purée, and cherry tomatoes. Season with salt, pepper, and a pinch of sugar if needed. If using, add the fresh thyme or oregano.

Finish The Risotto

5. Continue adding stock and stirring gently until the rice is tender but still has a slight bite, about 18–20 minutes in total. The mixture should be creamy and slightly loose in texture.

Serve With Elegance:

6. Spoon into warm bowls, finish with a scattering of fresh basil and a generous grating of Parmesan or vegan alternative. For added depth, drizzle lightly with basil oil.

A Fragrance and Flavour in Harmony

Just like The Greenhouse fragrance, this dish is rooted in simplicity, purity, and a reverence for green, growing things. The tomato vine extract used in The Greenhouse Collection is upcycled, a nod to sustainability and circular beauty. Similarly, this risotto is a celebration of fresh produce and resourceful cooking.

Serve it on a cool spring evening with the windows open and a spritz of The Greenhouse room fragrance in the air, a pairing of scent and flavour that brings the British greenhouse experience fully to life.-