Quick healthy tomato and basil risotto is a low cost easy to make recipe. This creamy vegetarian dish makes a perfect midweek meal for 4.
Folks, this is a delicious and simple to make creamy tasting tomato and basil risotto that takes very little effort to make!
This is my first risotto recipe on Neil’s Healthy Meals. I have to confess to you that I haven’t made many risotto recipes in my time anyway.
So as I thought it wouldn’t be appropriate posting an elaborate risotto recipe, let’s start together on our risotto journey with this easy one first. Shall we?
I thought I’d start by creating our first risotto recipe using the perfect classic flavour combination of tomato and basil. You know the one that everyone seems to love?
Using that classic combination helps to keep this dish as authentic and rustic as possible. You’ll think you’re in a traditional Italian restaurant eating classic peasant food when you taste this!
The sweet tomato flavours absorbed by the arborio rice combined with the fragrance from the basil will have you crying “Bellissimo”!
Keep an eye on your tomato and basil risotto whilst it’s cooking. It should only take 15 – 20 minutes until the rice is just tender and the liquid absorbed. You don’t want it to be all dried out and stodgy!
Traditional risotto recipes are usually made with butter and cheese so by leaving those out you can see how this recipe is healthier.
You’ll feel full up after a bowl of this goodness and the carbs will provide you with plenty of energy.
Talking of energy……. (great link there Neil! 😉 )
This is precisely the kind of recipe I’ll be eating this Saturday night to provide me with lot’s of energy for the Great Scottish Run 10k on Sunday morning.
Yes, it’s that time again. Every year I take part in this amazing run around Glasgow. I love how many roads and bridges are closed and you get to run on them and see sights and views you wouldn’t normally see because of the traffic usually on them.
I’m not really aiming to beat my previous best time of 46:47 in 2016. I’m just going to see what happens and enjoy myself!
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Coming Next Week on Neil’s Healthy Meals
It was Lady Lynne who suggested posting next Tuesday’s recipe, a sausage pasta bake with baked beans. When I trialed it a couple of weeks ago she said “this is giving me a warm hug, you should post this soon”. So that’s coming to you then.
Then on Thursday, a new delicious soup. Creamy vegan cauliflower leek soup. Perfect for those colder mornings and perfect for freezing too.
Well, I hope you folks have an amazing weekend. Wish me luck in the Great Scottish Run!Quick healthy tomato and basil risotto is a low cost easy to make recipe. This creamy vegetarian dish makes a perfect midweek meal for 4.Click To Tweet
Quick Healthy Tomato and Basil Risotto Recipe
As this recipe is so filling you won’t need to accompany it with anything too heavy. So that’s why I’ve only suggested a green salad as a side.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
- Low calorie cooking oil spray
- 1 red onion finely chopped
- 2 cloves garlic crushed
- 350 g Arborio rice or similar
- 400 g can chopped tomatoes
- 600 ml hot vegetable stock
- 75 g low fat cream cheese
- Freshly ground salt and pepper.
- A handful Approx. 15g of fresh basil leaves, torn
- Spray the bottom of a large casserole pot with the low calorie cooking oil spray about 5 times. Turn the heat on high and then when the oil starts to bubble turn the heat down and add the onion and garlic and sauté, stirring for about 4 - 5 until the onion has softened.
Add the rice, stir for a further minute then add the tomatoes and stock. Reduce the heat to low put a lid on the pot and cook for 15 - 20 minutes until the rice is just tender and the liquid absorbed.
- Remove the pan from the heat, remove the lid and stir in the cream cheese and season to taste.
Allow to stand for about 5 minutes then stir in the torn basil leaves and serve topped with a few more torn basil leaves and a green salad on the side.