-Under 250 Calories
This is a really satisfying and appealing light dish, the great tasting tomato, coriander and risotto rice are just right together. There are two main types of risotto rice widely available, Carnaroli and Arborio, both really nice, the main difference being the Arborio risotto rice most of the flavour will be in the sauce, whereas with Carnaroli risotto rice the rice absorbs the flavours, experiment find out which you like most.
Ingredients: Serves two
- 600ml hot vegetable stock
- ½ tablespoon vegetable or olive oil
- 1 medium onion finely chopped
- 1 crushed garlic clove
- 180g risotto rice Arborio or Carnaroli, see note above
- 120ml dry white wine
- 2 large tomatoes chopped, or 1 tin of tomatoes drained of the juice
- 1 tablespoon chopped fresh coriander about a handful from the bunch
- 100g frozen petit pois peas (optional)
- 40g vegetarian pasta cheese, finely grated (you can use any hard cheese)
- Pinch of ground sea salt
- Pinch of freshly ground black pepper
In a saucepan heat the oil in on a medium heat and sauté the onion for 2 minutes, add the garlic and cook for a minute stirring constantly, add the salt and pepper, tomatoes, then turn down to a low heat. Next add the coriander and risotto rice and cook for 1 minute, keep stirring, the add the wine and cook until absorbed stirring frequently, then add a quarter of the stock and keep the rice simmering stirring continually.
When all the stock is absorbed add the next quarter of the stock, stirring continually again and so until of the liquid is absorbed, finally add the petit pois peas, if using, stir occasionally until cooked, about 3-4 minutes, if it looks too thick, add either a little more stock or hot water, serve immediately with a sprinkle of grated cheese on top.