Tomato Risotto

Recipe of the week: 25th July 2011

Ingredients 

1 red onion, diced

1 garlic clove crushed

100g arborio risotto rice

750ml vegetable stock

100g tomato passata

150g cherry tomatoes, halved

black pepper, and if you like salt

Method

1. Pre heat a non stick pan and dry fry the onion and garlic until soft.  Add the rice and gradually stir in the stock and passata until all the stock has been absorbed.

2.  Add the tomatoes and season to taste and cook for a further 5 minutes.

3.  Serve, we choose to served it with sugar snap peas, but it also works well with a salad.

Notes

Calorie content 266.

Fat content 3.2g.

You can add 2 tbsp low fat fromage frais to make the risotto more creamy, although this will increase the calories and fat content.

It serves 2.