Easy Creamy Tomato Risotto | Kid’s Favourite
Risotto is one of those dishes that always seems so intimidating, but it’s actually really easy to make! This tomato risotto recipe is a kids’ favourite – they’ll love helping you stir the rice until it becomes creamy and thick. Plus, it makes a great weeknight dinner option because it’s ready in just 30 minutes. Give this simple recipe a try for your next family meal!
How often should you stir risotto?
It is important to stir risotto often, stirring continuously for the first few minutes and then every minute or so after that. This will help to release the starches in the rice, which will give the dish its creamy texture. Halfway through cooking, simmer with the lid on and just check now and then to see if it needs stirring.
Sundried tomato risotto
Instead of making this risotto with tinned tomatoes, you could use sun-dried tomatoes from a jar. You can either chop them up or give them a quick whiz in your food processor. Sun-dried tomatoes have a stronger taste so use less in this recipe.
Calories in tomato risotto
In this recipe, there are about 413 calories per adult size portion. Add a green leafy salad to the side for a low-calorie dinner.
What to eat with tomato risotto
I prefer this vegetarian risotto on its own because rice can be quite filling. Risotto is traditionally served as a first course, but it can also be a main dish. Other options to consider:
Pair this creamy risotto with a simple salad of mixed greens and a glass of white wine for a delicious, easy weeknight meal.
Oven-baked chicken
Sauteed Mushrooms
Fish
Ingredients
- 25 g Butter or veggie/vegan alternative
- 1Â Onion
- 3Â Clove of Garlic
- 300 g Risotto Rice
- 700 ml Vegetable Stock
- 400 g Tinned tomatoes
- 50 g Parmesan Cheese vegan or vegetarian alternative
How to make vegetarian tomato risotto
- Melt the butter in a deep-sided frying pan and fry the onion for 3 minutes until softened. Add the garlic and cook for another minute. Tip in the rice and mix well.
- Add the tomatoes and stock to the rice, season with salt and pepper and stir to combine. Cover with a lid and bring to a boil for 5 minutes. Continue to stir and simmer for 15 minutes. Stir through the cheese and leave to stand for a few minutes, and serve.
Easy Tomato Risotto | Kid’s Favourite
Equipment
Ingredients Â
- 25 g Butter
- 1 Onion
- 3 Clove of Garlic
- 300 g Risotto Rice
- 700 ml Vegetable Stock
- 400 g Tinned tomatoes
- 50 g Parmesan Cheese (vegan or vegetarian alternative)
InstructionsÂ
- Melt the butter in a deep-sided frying pan and fry the onion for 3 minutes until softened. Add the garlic and cook for another minute. Tip in the rice and mix well.
- Add the tomatoes and stock to the rice, season with salt and pepper and stir to combine. Cover with a lid and bring to the boil for 5 minutes. Continue to stir and simmer for 15 minutes. Stir through the cheese and leave to stand for a few minutes and serve.
