Tuck into some comfort food with this tomato and pancetta risotto recipe. You’d never guess it’s under 500 calories!
339 kcal, 3.7% fat
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.