One Pot Risotto For The Whole Family

RecipesOne Pot Risotto For The Whole Family

One Pot Risotto For The Whole Family

Risotto sounds like a long meal to cook but is actually a super easy one pot, mid week meal that the whole family will love. Not only is it packed full of flavour it’s a great way to use up leftover veg in the fridge.


  • 1 tbsp olive oil
  • 250g risotto rice
  • 750ml-1l vegetable stock
  • 400g can chopped tomato
  • 2 medium sized sweet peppers chopped finely
  • 1 onion chopped finely
  • 2 garlic cloves minced or finely chopped
  • 1 tbsp low fat soft cheese
  • 1tbsp Basil and 1 tbsp Rosemary
  • Parmesan to sprinkle on top


  1. Heat your oil up in a medium/large frying pan or wok. Add your chopped peppers, onions and garlic and lightly fry until soft. Add your Basil and Rosemary.
  2. Add your dry risotto and toast until it turns transparent. Start to add your stock in a quarter at a time – keeping a continuous stir. Whenever the rice starts to get sticky and dry up add a little more stock at a time until you’ve completely cooked the rice and used all of the stock. You may need slightly more water if your risotto rice isn’t fully cooked.
  3. Once your risotto rice has cooked through add the tin of chopped tomatoes and stir together – this is also a great chance to add any other leftover cooked vegetables you may want to add (we sometimes add some frozen peas at this point too). Let the mixture cook together so all of the tomato flavours incorporate into the dish.
  4. Take your risotto off the heat. Stir in your low fat soft cheese until fully combined.
  5. Season to taste. Add your grated parmesan, serve and enjoy!

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