Simple tomato and basil risotto
9
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Risotto always makes a satisfying and delicious meal. It’s so easy to prepare and costs next to nothing, great for when you’re on a budget. This vegetarian version uses a passata-rich stock for a glorious red finish.
Ingredients
Vegetable stock cube
1 individual, gluten-free variety, (to make 850ml hot vegetable stock)
Tomato passata
400 g
Eschalot(s)
2 whole, finely chopped
Garlic
2 clove(s), finely chopped
Arborio rice
1¼ cup(s), (250g)
Cherry tomatoes
250 g, halved
Fresh basil
¼ cup(s), leaves, torn, plus extra leaves to serve
Grated parmesan cheese
½ cup(s), (40g)
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine stock and passata in a medium saucepan and bring to a simmer.
2
Meanwhile, lightly spray a large non-stick saucepan with oil and heat over medium heat. Cook eschalots, stirring, for 3-4 minutes, until softened. Add garlic and rice. Cook, stirring, for a further 1 minute.
3
Add stock and passata mixture 2 ladlefuls at a time and simmer, stirring constantly, until rice has absorbed the liquid before adding more. After 10 minutes of cooking time, add cherry tomatoes and continue adding stock and passata mixture, simmering until rice is creamy and tender. This will take approximately a further 10 minutes.
4
Stir in basil and half the parmesan. Season with freshly ground black pepper. Serve sprinkled with remaining parmesan and extra basil leaves.
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