Tomato and mushroom risotto

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.

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

2 tablespoons olive oil
1 onion, finely chopped
1 stick celery, finely chopped
1 carrot, diced
1–2 cloves garlic, crushed
2 cups reduced-salt chicken stock
2 cups boiling water
400g can chopped tomatoes, puréed
1 ⅓ cups arborio rice
300g brown mushrooms, sliced
200g cottage cheese, blended
⅔ cup grated parmesan
⅓ cup roughly torn fresh basil leaves, plus extra, to garnish
sprinkling chilli flakes, optional
pinch salt and pepper, to season

Instructions

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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.

Variations

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.

Nutrition Info (per serve)

Calories 481 cal

Kilojoules 2010 kJ

Protein 24 g

Total fat 13 g

Saturated fat 5 g

Carbohydrates 65 g

Sugar 10 g

Dietary fibre 6 g

Sodium 760 mg

Calcium 280 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.