By James Wythe
Tomato Risotto (vegan & gluten-free)
4 steps
Prep:5minCook:25min
Episode 7 of my "One Pot/Pan/Dish Dinners" series sharing easy, healthy, affordable dinners with less washing up!
Updated at: Thu, 17 Aug 2023 12:03:27 GMT
Nutrition balance score
Unbalanced
Glycemic Index
63
Moderate
Glycemic Load
40
High
Nutrition per serving
Calories297.7 kcal (15%)
Total Fat0.9 g (1%)
Carbs64.1 g (25%)
Sugars5.5 g (6%)
Protein6.2 g (12%)
Sodium790.8 mg (40%)
Fiber0.9 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Instructions
Step 1
1️⃣Firstly, heat a large non stick pan with oil adding in the whole tomatoes and fry for 2-3 minute until the start to soften
Step 2
2️⃣Press the tomatoes to extract the juice before adding the diced shallot + garlic + sage + tomato puree + rice and fry together for 2 minutes
Step 3
3️⃣Add the stock and reduce to a low simmer for 20-25 minutes until desired consistency (make sure to stir every 5 minutes or so)
Step 4
4️⃣Finally, once the risotto rice has absorbed the liquid, sprinkle over cracked pepper and serve
Notes
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Delicious
Go-to
Easy
One-dish
Under 30 minutes
