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.

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Nutrition facts

Per Serving

  • calories: 188
  • fat: 9g
  • protein: 5g
  • sodium: 586g
  • sugar: 8g
Credit: Photograph by Shireen Hand. All rights reserved. Used with permission

Disclaimer: Endometriosis.net cannot guarantee a recipe that has been scaled to make a different number of servings from the original.


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