Quick tomato risotto

Vegetarian
Gluten Free
Health score
18%
Quick tomato risotto
25 min.
4
476kcal

Suggestions


If you're in the mood for a delightful dish that perfectly balances flavor, convenience, and nutrition, then this Quick Tomato Risotto is just what you need! Preparing a rich, creamy risotto doesn't have to take hours in the kitchen—this recipe comes together in just 25 minutes using your microwave. It's an excellent choice for a busy weekday lunch or a comforting side dish to accompany any main course.

The star of this dish is the sweet cherry tomatoes, which soften beautifully in the microwave, infusing the rice with vibrant flavor. Combined with the lusciousness of mozzarella and the aromatic touch of basil, every bite offers a delightful experience for your taste buds. Plus, this meal is vegetarian and gluten-free, making it suitable for a variety of dietary preferences.

Imagine serving up a colorful bowl of risotto that not only looks inviting but is also packed with wholesome ingredients. It’s satisfying without being heavy, allowing you to enjoy the perfect balance of carbohydrates, fats, and proteins. Whether you're cooking for family, friends, or simply indulging in a personal treat, you'll find this dish to be a go-to recipe that impresses. Ready to elevate your mealtime into something special? Let’s get started!

Ingredients

  • 250 arborio rice 
  •  onion finely chopped
  • 50 butter 
  • 250 ml vegetable stock 
  • 500 ml passata 
  • 500 cherry tomatoes 
  • 100 mozzarella cheese drained cut into large chunks
  • servings basil shredded grated (or vegetarian alternative)

Equipment

  • bowl
  • microwave

Directions

  1. Tip the rice, onion and half the butter into a large microwave-proof bowl. Cover and cook in the microwave on High for 3 mins. Stir in the stock and passata, then continue to cook, uncovered, for 10 mins. Give it a good stir and mix in the tomatoes and mozzarella. Microwave on High for a further 8 mins until the rice is cooked and the tomatoes have softened.
  2. Leave the risotto to relax for a few mins, then stir in the remaining butter, parmesan and basil. Season to taste and serve straight from the bowl.

Nutrition Facts

Calories476kcal
Protein11.12%
Fat30.72%
Carbs58.16%

Properties

Glycemic Index
75.25
Glycemic Load
40.22
Inflammation Score
-9
Nutrition Score
24.550000063751%

Flavonoids

Luteolin
0.02mg
Isorhamnetin
1.38mg
Kaempferol
0.3mg
Myricetin
0.02mg
Quercetin
11.9mg

Nutrients percent of daily need

Calories:475.63kcal
23.78%
Fat:16.51g
25.39%
Saturated Fat:9.87g
61.69%
Carbohydrates:70.31g
23.44%
Net Carbohydrates:64.68g
23.52%
Sugar:11.46g
12.73%
Cholesterol:46.63mg
15.54%
Sodium:537.99mg
23.39%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:13.44g
26.89%
Vitamin C:44.9mg
54.42%
Manganese:1.07mg
53.43%
Folate:183.86µg
45.97%
Vitamin A:2004.55IU
40.09%
Iron:6.08mg
33.77%
Copper:0.63mg
31.26%
Vitamin B1:0.45mg
30.17%
Potassium:967.91mg
27.65%
Vitamin B3:5.25mg
26.27%
Phosphorus:247.8mg
24.78%
Vitamin E:3.66mg
24.41%
Fiber:5.63g
22.54%
Selenium:15.51µg
22.15%
Vitamin B6:0.42mg
20.89%
Calcium:178.52mg
17.85%
Vitamin K:17.85µg
17%
Vitamin B5:1.63mg
16.34%
Magnesium:65.28mg
16.32%
Vitamin B2:0.25mg
14.54%
Zinc:2.14mg
14.28%
Vitamin B12:0.59µg
9.85%