Tomato Risotto

Tomato risotto has become a staple in our household. Not only is it quick, it's also an easy way to get 1 of your 5 daily veg requirements in, and get children to eat vegetables they usually wouldn't touch!

It's also completely adaptable to most dietary requirements. This recipe is meat-free, but we like to add chicken in to ours - simply fry this with the onions and garlic until golden. It is also gluten-free as long as you use gluten free-stock. Finally, it can be dairy-free by either adding dairy-free cheese or completely missing this step, as it works equally well without it.

Prep and cook time: approx. 30 minutes
Serves 4

Ingredients for tomato risotto

• 1tbsp olive oil
• 1 onion, diced
• 2-3 cloves garlic (dependent on taste), either pressed, thinly sliced or, alternatively, you can use garlic puree
• 250g risotto rice
• 1 liter vegetable or chicken stock
• 500g passata
• 40g reduced fat cheddar cheese (or to taste), grated

Instructions for tomato risotto

1. Fry the onion and garlic in a little oil until translucent.
2. Add in the (dry) rice. Stir to coat in the oil, onion and garlic mixture and cook for 1 minute.
3. Add the passata and stock, cover and leave on a low heat to reduce, stirring occasionally.
4. When the liquid has reduced to a sauce like consistency and the rice is cooked, add the cheese, stir and serve.

This recipe has been adapted from a recipe by Mimi's Bowl.