Tomato Risotto
This tomato risotto is a brilliant alternative to it's creamy cousin.
Packed full of flavour and spice, it's an easy lunch to prep ahead of time to grab and go!
The spices can be changed to suit your own preference, but this hits the right balance of spice and savoury.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 361
- % Daily Value *
- Total Fat 5.6g9%
- Total Carbohydrate 66.5g23%
- Dietary Fiber 6.5g26%
- Protein 10.7g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Yields2 ServingsCategoryLunch
130 g risotto rice
1 l vegetable stock
200 g chopped tomatoes
1 tsp basil
1 tsp oregano
1 tsp chilli powder
0.50 tsp rosemary
2 garlic gloves - chopped
1 medium onion - diced
0.50 tsp olive oil
10 g parmasean - grated
50 g spinach - chopped
1
Heat a large pan over a medium heat, and all the olive oil, onions and garlic.
Fry off until the onions are translucent and fragrant.
2
While your vegetables are cooking down, add the tomatoes and spices to a blender, and blitz until smooth. (some like to leave some chunks of tomato, it's a preference!)
Add this mixture to the vegetable stock and mix well.
3
Remove the onion and garlic from the pan, and set aside.
Add the rice to the same pan, and toast over a medium heat.
When the rice is starting to brown a little, start to the tomato-stock mixture, and continue to stir.
Add the stock slowly, ensuring enough time for the rice to absorb it.
This process usually takes about 30 minutes.
4
Once all the stock has been absorbed and the rice is softened, add back in the vegetables and mix well.
Add in the chopped spinach, and parmesan (saving a little to top with) right before serving, allowing just enough time for the spinach to wilt and the cheese to melt.
Top with the remaining cheese and enjoy!
Ingredients
130 g risotto rice
1 l vegetable stock
200 g chopped tomatoes
1 tsp basil
1 tsp oregano
1 tsp chilli powder
0.50 tsp rosemary
2 garlic gloves - chopped
1 medium onion - diced
0.50 tsp olive oil
10 g parmasean - grated
50 g spinach - chopped
Directions
1
Heat a large pan over a medium heat, and all the olive oil, onions and garlic.
Fry off until the onions are translucent and fragrant.
2
While your vegetables are cooking down, add the tomatoes and spices to a blender, and blitz until smooth. (some like to leave some chunks of tomato, it's a preference!)
Add this mixture to the vegetable stock and mix well.
3
Remove the onion and garlic from the pan, and set aside.
Add the rice to the same pan, and toast over a medium heat.
When the rice is starting to brown a little, start to the tomato-stock mixture, and continue to stir.
Add the stock slowly, ensuring enough time for the rice to absorb it.
This process usually takes about 30 minutes.
4
Once all the stock has been absorbed and the rice is softened, add back in the vegetables and mix well.
Add in the chopped spinach, and parmesan (saving a little to top with) right before serving, allowing just enough time for the spinach to wilt and the cheese to melt.
Top with the remaining cheese and enjoy!