Cheesy Tomato Risotto

Name: Cheesy Tomato Risotto
Cuisine: European, Italian, Mediterranean
Ingredients: 50 g Dried Sun-dried tomatoes; 450 ml Vegetable stock cube; 8 Baby plum tomatoes; 1 Shallot; 1 Garlic; 1 tbsp Tomato puree; 175 g Arborio rice; 80 g Parmesan cheese; Watercress; Rocket; Sprouted mung beans; Truffle oil

5 steps

My guest blog post on here explains how easy it is to sprout beans when on the road, this is one of the many recipes I include them in.

Updated at: Thu, 17 Aug 2023 14:13:08 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

114

High

Nutrition per serving

Calories1308.6 kcal (65%)

Total Fat37.3 g (53%)

Carbs194.1 g (75%)

Sugars27.3 g (30%)

Protein53.1 g (106%)

Sodium2353.1 mg (118%)

Fiber9.5 g (34%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

50gsun-dried tomatoes

dried

450mlvegetable stock

1 Tbsptomato puree

175garborio rice

80gparmesan cheese

Instructions

Step 1

Soak the dried sun-dried tomatoes in the veg stock cube and water and add the plum tomatoes. Leave to one side.

Step 2

Heat a drizzle of oil in a pan and fry the onion. Add the garlic, tomato puree and cook for about 1 min.

Step 3

Stir in the rice and cook for 4-5 mins.

Step 4

Slowly and gradually add the tomato stock water stirring until all the water has been absorbed allowing the soaked sun-dried tomatoes and baby plum tomatoes to mix with the risotto.

Step 5

Toss the watercress, rocket and mung beans in some truffle oil and serve on the side.

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