Creamy Tomato Basil Orzo Risotto
Discover my creamy tomato basil orzo risotto, a comforting dish that combines simplicity and indulgence. Inspired by Mediterranean flavours, it's made with tender orzo, juicy tomatoes and fresh basil for a burst of freshness.
In the collections
The ingredients
- 1 tsp oil
- ½ onion, small; finely chopped
- 1 tbsp minced garlic
- 2 cups orzo, dry
- 4 cups low-sodium vegetable broth
- 2 cups tomato sauce, no salt added
- ½ cup silken tofu, 1/2 of a 300 g block
- ½ cup nutritional yeast
- ¼ cup fresh basil, chopped
- 2 tbsp balsamic vinegar
- 1 tsp dried parsley
- 1 tsp dried oregano
- Salt and pepper to taste
- 4 cups arugula, or spinach
The method
- In a large deep skillet, add the oil, onion and garlic and cook over medium-high heat for 1 to 2 minutes.
- Add the orzo and toast for 1 minute.
- Add the remaining ingredients, bring to a boil, then reduce to medium heat and simmer for 10 minutes.
- Add the arugula and mix well.
Storage tips
Keeps in the fridge for up to 4 days.
Nutrition facts
Per serving, for reference only.
- 410Calories
- 5 gFat
- 72 gCarbs
- 9 gFibre
- 20 gProtein
Soy protein contains all the essential amino acids, making it an excellent plant-based protein source for vegetarians and vegans.
Nutritional yeast is an important source of B vitamins, including B1, B2, B3, B6 and, when fortified, often B12.
Nutritional yeast has a naturally cheesy, umami flavour, perfect for boosting a dish's taste while cutting back on added salt or cheese.
