This is a very simple recipe that I often eat as a weekday meal. It takes less than 20 minutes to make and can be easily adapted to suit everyone’s tastes.
If tomato and herb is not your favourite flavour, try some of the other risotto flavours on my blog here.
100ml of vegetable stock
70g of Arborio rice
1 tablespoon of tomato puree
20ml of tomato passata
1 teapsoon of dried oregano
Salt and pepper to taste
(OPTIONAL) Grated cheddar
- Boil the pan of vegetable stock and have it simmering next to your frying pan.
- Add a little olive oil to the frying pan and add the rice and herbs. Gently cook on medium heat for a few minutes.
- Add a couple of ladles of stock as well as the tomato puree to the rice and cook until the stock is evaporated. Repeat until the rice is al dente and add the passata.
- Reduce until the sauce is creamy. Serve immediately with a gluten free ciabatta!