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.
Remember previous recipes that I created for fueling up in days before the run? Like my quick healthy chicken stew and the baked turkey meatballs?
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 TweetQuick 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.
Tyler Heal
Great recipe Neil, I’ve been looking for some low calorie dishes as I need to lose a few pounds. This one is going on my list. Thanks bud.
Neil
Glad to be of assistance Tyler. Thanks for your comment! 🙂
David @ Spiced
I love a good risotto! They get a bad rap as they have the reputation of being hard to cook, but I disagree! Risottos just need attention, but they’re not hard. And you’ve totally nailed it with this one! I love the flavors, and I can see how this would become a staple side dish for weeknight meals. Full of flavor and easy to make? Sign me up! And good luck in the run this weekend, Neil! I hear a cold pint helps you recover after a run like that. 🙂
David @ Spiced recently posted…Pumpkin Spice Tiramisu
Neil
Absolutely David. You just need to keep an eye on a risotto to make sure it doesn’t boil away after having absorbed the liquid, or it’ll boil itself dry won’t it?
Thanks for the good luck wishes for the run, I’m looking forward to it. And you can bet I’ll be having a cold pint after it. Or maybe two! I’ve been off the beer since coming back from holiday! 🙂
Ron
Neil, we love a good risotto around here. I totally agree with David, as Risotto is always viewed as difficult to make, it’s not. I’m also intrigued by the inclusion of the cream cheese, I’ve never use it in a risotto. It makes sense though as I’m sure it gives it a great creamy taste without loading up on butter.
Ron recently posted…The Painting Prince and his Waldemarsudde…
Neil
Thanks Ron and yes that’s exactly why I use the cream cheese as it’s the substitute for not making the recipe using butter. It’s just what the recipe needs at the end to give it that “creamyness” I find. Cheers for reading my recipe post and for commenting too! Hope you are well! 😀
mimi rippee
I’ve taught young girls how to make risottos! It’s definitely not challenging! Yours is wonderful. Have you ever used dried basil? I love fresh, especially sprinkled on top of a prepared dish, but for real basil flavor, I like dried basil.
Neil
It’s not challenging is it Mimi? A lot of people seem to think it is though, don’t they? That’s why I thought I would publish a first really easy one to show people that it’s not difficult.
I’m afraid I’ve never had great results from dried basil. Though as you are far more experienced than me in the kitchen I think I will take your advice and give it a try again soon. 😀
Shashi at SavorySpin
Bellisimo indeed! Such a wonderful combo of tomatoes and basil – the perfect fuel for a long run/workout or even for a cold night! Good luck to you on Sunday – I hope you have a ton of fun at The Great Scottish Run 10k! Good Luck my friend!
Neil
Thanks Shashi. In just under 24 hours I will be doing my 4th Great Scottish Run. So you can bet I’ll be fueling up for it before hand with a good dish of this!
Jeff the Chef
I don’t know that a bit of Parmesan would necessarily make this unhealthy. I love the flavors you’ve used. This sounds so delicious.
Neil
I think a couple of shavings of Parmesan on top of this would be delicious. Nice touch Jeff!
Ashika | Gardening Foodie
You know Neil, I have never made risotto, I have always been nervous about it, I have absolutely no idea why though. Probably watching too much Hells Kitchen, where Chef Gordan Ramsay is always shouting/ swearing at everybody for making horrid risotto😭 Your recipe looks so easy, so I am definitely going to give this a try. I love the tomato and basil combination, it really looks so delicious 😋
Neil
Ha ha, yeah I’ve seen those Gordon Ramsay shouting episodes too. That would be enough to put you off making risotto for life! I was also nervous about making risotto Ashika. But since making several batches of this, I’m ready to move on and try some other risotto combinations I’ve got in my head.
Andy Bishop
Two things I love: tomato and basil added in risotto. Great recipe!
Neil
Thanks Andy! 🙂