Sun-Dried Tomato and Basil Risotto


Serves 1

  • 30g sun-dried tomatoes
  • 1½ tsp olive oil
  • ½ white onion, peeled and finely chopped
  • 1 clove garlic, peeled and crushed
  • 65g risotto rice
  • 1 vegetable stock cube, made up with 300ml boiling water
  • 15g parmesan or hard cheese, finely grated
  • Small bunch basil, leaves torn


Tip the sun-dried tomatoes into a small bowl, cover with 100ml boiling water and leave to soak for 10 minutes.

Meanwhile heat the oil a shallow, heavy-based saucepan. Add the onion and garlic and fry gently for 3-4 minutes until soft. Add the rice, fry for a minute then add a ladleful of the stock. Stir over a medium heat until almost all of the stock has been absorbed, then continue to cook for 10 minutes, gradually adding stock.

Pour the tomatoes and soaking water into a liquidiser and blend until smooth. Add the tomato paste to the pan, cook for a further 2-3 minutes then remove from the heat and beat in most of the parmesan. Spoon into a bowl, dot the basil leaves over the top and serve with the remaining parmesan.

  • Quick and easy
  • Family friendly
  • Good for batch cooking


  • If you make double the recipe, the risotto will either freeze or keep in the fridge for up to 2 days.
  • The best way to freeze this dish is to leave it to cool completely then spoon portions into individual freezer bags. Lay on a tray and freeze flat. By freezing it in a flat sheet rather than a solid block (in a deep plastic container) it’ll defrost far more quickly and also take up less freezer space.

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