Today Debbie shares her recipe for a delicious roasted tomato and basil risotto, which sounds wonderfully warming on a cold October day!
All of Debbie’s recipes are of course designed with Ostomates in mind, and in case you’d missed any of her recipes to date, you can find them all in our Ileostomy, colostomy and stoma support group here.
Enjoy…
Roasted Tomato and Basil Risotto - Serves 4, easily halved
This risotto is so easy and takes no time at all to make. Use any fresh tomato soup you like. When I had my ileostomy, I didn’t eat tomato pips as I was concerned about blockage, so leave the cherry tomatoes out if you are concerned, or use larger on the vine tomatoes and remove the pips.
Ingredients
2 tbsp olive oil
1 fat garlic glove, crushed
400g Risotto rice
2 x 600g tubs fresh tomato & basil soup
275g cherry tomatoes on the vine
40g Parmesan, finely grated
125- 150g Mozzarella balls
Method
1. Preheat oven to 200 Degs C (180 degs C Fan), Gas Mark 6. Heat one and a half tablespoons of the oil in a large ovenproof casserole (that has a lid) over medium heat. Add the garlic and rice, and cook, stirring, fro 1 minute. Pour in the soup, season and bring to a simmer, stirring. Cover with a lid and cook in the oven for 20 minutes
2. Meanwhile, put the cherry tomatoes on a small baking tray, drizzle with the remaining oil and season. Cook in the oven for 10 – 15 minutes until starting to split and soften.
3. Remove the risotto from the oven, stir in most of the Parmesan and all of the Mozzarella. Recover with the lid and return to the oven for 10 minutes, until the rice is tender and the soup has been absorbed.
4. Sprinkle over the remaining Parmesan and top with the roasted tomatoes to serve.
Missed out on any of Debbie's earlier recipes? Find them all here.
Thoughts on food and cancer, or perhaps a recipe you wish to share? Go ahead and do so using the comments section below. You might also like to join our Ileostomy, colostomy and stoma support group to talk to other Ostomates.
