Savefor later Page saved! You can go back to this later in your Diabetes and Me Close

Tomato and red pepper risotto

Special Diets

Thumbnail
Thumbnail
Thumbnail
Thumbnail
Tomato and red pepper risotto
A simple, Mediterranean-inspired risotto.
Serves
2
Prep
10 minutes
Cook
20-25 minutes
Each 390g serving contains (excludes serving suggestion)
KCal
385
Carbs
56.3g
Fibre
3.4g
Protein
12.4g
Fat
11.5g
Saturates
3.6g
Sugars
13.9g
Salt
1.1g
Fruit/Veg Portion
4
Ingredients

Ingredients

1 tbsp rapeseed oil
1 small onion, finely chopped
100g risotto rice
400g tin plum tomatoes, juice and flesh puréed
150ml low-salt vegetable stock
1 tbsp fresh Parmesan cheese, grated
400g tin pimentos, drained and flesh sliced
freshly ground black pepper
Please view Whisk.com privacy policy for more information
Method

Method

Recipe tips
  • Keep a kettle of boiling water handy. If the risotto starts to stick you can add a dash of water. As long as you use boiling water, it won’t stop the rice from cooking as you add it.
  • Stirring a risotto constantly during cooking helps make it more creamy.
  • Freezing instructions: Suitable for freezing once cooked. Chill quickly. Defrost in the fridge and reheat thoroughly until piping-hot throughout. Eat immediately and discard any leftovers.
Back to Top
Brand Icons/Telephonecheck - FontAwesomeicons/tickicons/uk