tomato risotto

serves / makes 2
30 prep time
30 mins cooking time



  • 1 onion, finely diced
  • 1 garlic clove, minced
  • 300g arborio rice
  • 850ml vegetable stock
  • 2 teaspoons oregano
  • 2 tablespoons sundried tomatoes, roughly chopped
  • 2 tablespoons dairy free cream cheese, I used Scheese
  • salt and pepper, for seasoning


  1. In a large pan heat some olive oil over a medium heat
  2. Add the onion, garlic and oregano
  3. Cook for 5 minutes
  4. Stir in the rice
  5. Add the vegetable stock one ladle at a time waiting for the liquid to be fully absorbed before adding the next ladle. Note this process can take about 30 minutes
  6. Stir in the cream cheese and sundried tomatoes

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