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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Our simple vegetarian risotto is flavoured with basil, garlic and tomatoes. The creaminess comes from cottage cheese, making for a healthier dish full of fibre and calcium.
1 Heat oil in a deep-sided pan over a medium heat. Cook onion, celery, carrot and garlic until softened.
2 Meanwhile, in a small pan heat stock, water and tomatoes.
3 Once onion and vegetables are softened, stir in rice, coating all grains. Cook for 2 minutes.
4 Add hot stock and tomatoes to rice a ladleful at a time, stirring until liquid has been absorbed, before adding the next one.
5 Repeat this, stirring rice continuously to release the starch, until almost all liquid has been absorbed and rice is al dente. Add mushrooms with last portion of liquid.
6 Combine cottage cheese, parmesan, basil and chilli flakes, if using. Stir through rice. Season with salt and pepper. Garnish with remaining basil.
Make it gluten free: Check stock is gluten free.
Make it vegan: Use Massel chicken stock and vegan parmesan, such as Angel Food, instead of cheese.
Calories 481 cal
Kilojoules 2010 kJ
Total fat 13 g
Saturated fat 5 g
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