Tuck into some comfort food with this tomato and pancetta risotto recipe. You’d never guess it’s under 500 calories!

Per serving:

339 kcal, 3.7% fat

Serves 2

Prep time 5 mins

Cooking time 35 mins


  • 1 small red onion, finely chopped
  • 1 garlic clove, crushed
  • 50g pancetta, chopped
  • 100g Arborio risotto rice
  • 1 tbsp white wine
  • 200g tomato and basil pasta sauce
  • 400ml vegetable stock
  • Salt and black pepper
  • 1 tbsp parsley, freshly chopped
  • Fresh basil, to garnish


1 In a non-stick pan, dry-fry the onion and garlic until soft. Add the pancetta, rice, wine and sauce.

2 Gradually stir in the stock, allowing time for the rice to absorb it before adding more. This will take between 15 and 20 minutes.

3 Once all the liquid has been added season with salt and black pepper to taste.

4 Just before serving, stir in the parsley. Serve in warmed bowls and top with a little fresh basil.