Calorie conscious people often have a tough task at hand. They not only have to manage their weight, they also need to control cravings for tasty and delicious food. In most cases, delicious food is extremely high in calorie and therefore, is not suitable for diet watchers. So, here is a tasty, healthy and delicious recipe for people on diet which will not only satiate their cravings but will also take care of the calories.
The Tomato Risotto is a mouthwatering dish made with cherry tomatoes and flavored with basil and rosemary. It perfectly fits into the category of budget meals and can be whipped up any day. Ideal for midweek suppers, the tomato risotto is the perfect example of a hearty meal and can be easily prepared in your kitchen.
Let’s Find Out How You Can Make Healthy Tomato Risotto At Home. Here’s The Recipe:
Preparation Time: 5 minutes
Cooking Time: 35 minutes
Tomatoes: 400 grams
Risotto rice: 250 grams
Olive oil: 1 tablespoon
Butter: one knob
Garlic: 2 cloves
Onion: 1 piece
Vegetable stock: 1 liter
Rosemary sprig: 1 piece
Cherry tomatoes: 300 grams
Parmesan cheese: 4 tablespoon
Basil leaves: a handful
Method Of Preparation:
Take a large sauce pan and heat half a liter of vegetable stock. Pour the remaining stock in a blender and add the chopped tomatoes. Blend well to form a smooth paste. Gradually pour the mixture in the pan of vegetable stock. Give it a nice stir and let it simmer on a low flame.
In another pan, heat some olive oil. Add butter into it and let it melt. When the butter melts, add finely chopped onion and cook for 5 to 7 minutes. As it changes color, add finely chopped garlic and stir well. When the garlic releases a sweet aroma, stir in rosemary and let it cook for another minute or so.
Tip in risotto rice into the pan and saute well. In a minute or two, the rice will gradually change color. At this point pour the tomato and vegetable stock mixture prepared earlier. However, make sure that you do not add all the stock at the same time. Add about a quarter cup of stock and mix well. As the rice starts absorbing the liquid, tip in some more stock. Follow this procedure until you have used up all the stock. The risotto rice must not be mushy. It should be perfectly cooked and must retain its bite. Therefore, do not add a lot of stock at the beginning. Check the rice and add more as and when required.
Add the cherry tomatoes to the rice and let it cook for 20 to 25 minutes. By this time, the rice will soak up all the liquid and it will be tender and creamy. Sprinkle a handful of hand torn basil leaves and stir the rice. Sprinkle a teaspoon of black pepper powder over it. Grate parmesan cheese and scatter it over the risotto before serving. If you want, keep the risotto in the oven for 5 minutes before serving. This will melt the cheese and bring a light brown color to the dish.
Since it is a healthy diet friendly recipe, serve the tomato risotto with a bowl of fresh salad. To make the salad, take chopped cucumber, tomatoes and onions in a bowl. Add few pieces of haloumi or ricotta cheese and drizzle some olive oil over it. Season the salad with salt and black pepper powder.