Sun-Dried Tomato and Basil Risotto

Ingredients

Serves 1

  • 30g sun-dried tomatoes
  • 1½ tsp olive oil
  • ½ white onion, peeled and finely chopped
  • 1 clove garlic, peeled and crushed
  • 65g risotto rice
  • 1 vegetable stock cube, made up with 300ml boiling water
  • 15g parmesan or hard cheese, finely grated
  • Small bunch basil, leaves torn

Method

Tip the sun-dried tomatoes into a small bowl, cover with 100ml boiling water and leave to soak for 10 minutes.

Meanwhile heat the oil a shallow, heavy-based saucepan. Add the onion and garlic and fry gently for 3-4 minutes until soft. Add the rice, fry for a minute then add a ladleful of the stock. Stir over a medium heat until almost all of the stock has been absorbed, then continue to cook for 10 minutes, gradually adding stock.

Pour the tomatoes and soaking water into a liquidiser and blend until smooth. Add the tomato paste to the pan, cook for a further 2-3 minutes then remove from the heat and beat in most of the parmesan. Spoon into a bowl, dot the basil leaves over the top and serve with the remaining parmesan.

  • Quick and easy
  • Family friendly
  • Good for batch cooking

Tips

  • If you make double the recipe, the risotto will either freeze or keep in the fridge for up to 2 days.
  • The best way to freeze this dish is to leave it to cool completely then spoon portions into individual freezer bags. Lay on a tray and freeze flat. By freezing it in a flat sheet rather than a solid block (in a deep plastic container) it’ll defrost far more quickly and also take up less freezer space.

A banging recipe from The Body Coach app!

Related articles

One Year of PE With Joe: Thank You
PE With Joe. Thank you for being on this incredible journey with me.
Croque Monsieur
Croque Monsieur, yes please! This warm and cheesy sandwich is an absolute banger.
Sweat. Stretch. Rest: March on the App
Introducing the new LIVE schedule for March on The Body Coach app.