Cheese and tomato risotto
Sooooooo creamy, tomatoey, super cheesey as well, whats not to like. Serves 2. 668cals per serving.
Ingredients-
1 shallot
2 garlic cloves
2 veg stock pots
1 tbsp tomato puree
175g risotto rice
Punnet baby plum tomatoes
1 lemon
1 tbsp honey
60g cheddar cheese
40g parmesan cheese
1 tbsp sundried tomato paste
40g pea shoots
1 tbsp olive oil
450ml water
Step 1- preheat the oven to 200 degrees. Put a kettle onto boil. Peel the shallot and chop into small slices. Heat a drizzle of oil in a pan, add the shallot. Cook until soft, add in the garlic, tomato puree, and rice , stir and cook for another 2/3 mins.
Step 2- add in the water and stock pots, give it all a stir, add in the tomatoes . Give it all a stir and transfer into an oven proof dish. Cover with a lid or tin foil and cook until most of the water has absorbed.
Step 3- halve the lemon and squeeze the juice into a bowl. Add in the honey and oil. Add in the pea shoots and give it all a mix so the peashoots are well covered in the mixture. Divide between plates.
Step 4- when the risotto is cooked, grate the cheddar and add into the risotto. Add in a knob of butter , the sundried tomato paste and parmesan with a sprinkle of pepper. Give it all a stir and then divide between plates. Serve and enjoy.
