Roasted cherry tomato risotto
SmartPoints® value per serving
Risotto is a great all-in-one dish that you can flavour in lots of different ways. This quick and easy version uses buckwheat, instead of rice.
Calorie controlled cooking spray
1 large, chopped
1 clove(s), crushed
Vegetable stock cube(s)
1 cube(s), made with 750ml hot water
- Pre-heat the oven to 200°C, fan 180°C, gas mark 6.
- Mist the cherry tomatoes with cooking spray, drizzle over the balsamic vinegar and season. Put on a baking tray and roast for 8-10 minutes.
- Meanwhile, mist a heavy-based saucepan with cooking spray and cook the onion for 5 minutes. Add the garlic, cook for 1 minute, then add the buckwheat. Add 750ml hot vegetable stock, stirring regularly until all the liquid is absorbed and the buckwheat is tender – about 12-14 minutes.
- Stir in the tomatoes and basil to serve.