Slimming World - Tomato and Basil Risotto

Serves 4

Ready in about 40 minutes

Syns - Green FREE - Extra Easy FREE


Fry light
1 onion, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, finely chopped
6 large, ripe vine tomatoes, finely chopped
340g risotto rice
568ml hot vegetable stock
salt and freshly ground black pepper
28g fresh basil leaves, finely shredded, plus a few extra leaves to garnish
large mixed salad, to serve


1. Spray a deep-sided frying pan with fry light and place over a medium heat. Add the onion, celery and garlic and cook for 5 minutes with the lid on.

2. Stir in the tomatoes and continue to cook for a further 5 minutes over a high heat, uncovered. stir frequently.

3. Add the rice to the frying pan and stir well. Add half of the stock, then bring the rice and stock to a vigorous simmer and cover. Keep the remaining stock hot in a small pan over a very low heat. Continue to simmer the rice rapidly for 10 minutes, stirring once. Add the remaining stock, stir well and re-cover with the lid. Cook for 5 minutes without stirring.

4. Remove the pan from the heat, remove the lid and cover with a clean tea towel. Leave to stand for 5 minutes. Season and fold in the shredded basil. Serve in warmed bowls, topped with a few basil leaves, a twist of black pepper and a large mixed salad on the side.


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veg manchurian recipe