Serves
2
Tomato Risotto
A great tomato dish that works really well with or without feta.
Ingredients
- 3 tsp olive oil
- 150g cherry tomatoes
- 1 onion, chopped
- 2 cloves garlic, sliced
- 1/8 tsp cinnamon
- 1/2 tsp paprika
- 90g risotto rice (e.g. arborio)
- 1.5 tbsp chopped fresh basil
- 3 large tomatoes, diced
- 620ml vegetable stock
- 20g feta, chopped
Directions
- Heat the oil in a large pan over medium heat, add the cherry tomatoes and fry them until they turn golden and start cracking, around 5-7 minutes. Once cooked, remove from the pan and set aside.
- In the same pan, heat another 1 tsp of oil and add onions, garlic, cinnamon, and paprika. Fry for 1-2 minutes and then add the rice, mixing well until combined.
- Next, add the basil and tomatoes and a 1/3 of the vegetable stock. Season with salt and pepper and simmer for around 8 minutes.
- When most of the liquid is soaked up, add a 1/3 more stock and keep doing this until the stock is all used and the rice is cooked.
- Once at this stage, add the cherry tomatoes back in and serve up, adding feta on top.
- Kcal: 367
- Protein: 8.1g
- Fat: 9.7g
- Carbs: 55g
- Fibre: 7.4g
