This cheesey and tomato risotto is a great recipe from one of our featured vanlifers @silverjaney. As well as this risotto recipe, Janey has been featured on our website which you can read here. She also wrote a step-by-step guide for how to sprout in your van, which you can read right here!
Cheesy Tomato Risotto
My guest blog post on here explains how easy it is to sprout beans when on the road, this is one of the many recipes I include them in.
One-pan – Stove top meal
Ingredients
For the risotto
- 50 g Sun-dried tomatoes
- 450 ml Vegetable stock
- 8 Baby plum tomatoes
- 1 Shallot
- 1 clove Garlic
- 1 tbsp Tomato puree
- 175 g Arborio rice
- 80 g Parmesan cheese
For the garnish
- 2 handfuls Watercress
- 4-5 handfuls Rocket
- 2 tbsp Sprouted mung beans
- 1 drizzle Truffle oil
Instructions
- Soak the dried sun-dried tomatoes in the veg stock cube and water and add the plum tomatoes. Leave to one side.
- Heat a drizzle of oil in a pan and fry the onion. Add the garlic, tomato puree and cook for about 1 min.
- Stir in the rice and cook for 4-5 mins.
- Slowly and gradually add the tomato stock water stirring until all the water has been absorbed allowing the soaked sun-dried tomatoes and baby plum tomatoes to mix with the risotto.
- Toss the watercress, rocket and mung beans in some truffle oil and serve on the side.
Nutrition
Calories: 671kcalCarbohydrates: 111gProtein: 31gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 27mgSodium: 1594mgPotassium: 1782mgFiber: 11gSugar: 21gVitamin A: 4124IUVitamin C: 53mgCalcium: 608mgIron: 8mg
Tried this recipe?Let us know how it was!
on 11 November 2020
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