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Serves 2

Tomato Risotto

A great tomato dish that works really well with or without feta.


  • 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


  • 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

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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