Looking for a quick and delicious dinner that's sure to impress? Look no further!
This Grilled Tomato & Pesto Risotto is not only packed with flavor but also easy to prepare.
With juicy grilled vine tomatoes, savory oyster mushrooms, and a rich, creamy risotto infused with the delightful taste of pesto, this dish is a guaranteed hit.
Whether you're cooking for a date night or simply treating yourself to a gourmet meal at home, this recipe will make your evening special.
This blog post offers a step-by-step guide to creating a savory Grilled Tomato & Pesto Risotto.
The recipe combines the creamy texture of risotto with the rich flavors of grilled tomatoes and mushrooms, topped with fresh basil, Parmesan cheese, and pine nuts for a delightful finishing touch. Perfect for a cozy dinner for two!
Servings: 2
Time: 35 minutes
Ingredients
1 tbsp garlic-infused olive oil
1 cup risotto rice
8 cups water (or 800 ml water and 200 ml white wine)
4 low FODMAP stock cubes (or 4 servings if using powder)
1/2 tsp ground pepper
130g vine tomatoes
172g oyster mushrooms
1 tbsp butter + extra for frying the oyster mushrooms
2 tbsp low FODMAP pesto
Fresh basil for garnish
Parmesan cheese for garnish
Pine nuts for garnish
Method
Step 1: Prepare the Tomatoes
Preheat your oven to 180 degrees Celsius.
Lightly grease a baking dish with a small amount of olive oil.
Brush the vine tomatoes with olive oil and place them in the baking dish.
Bake the tomatoes in the oven for 20 minutes.
Step 2: Prepare the Stock
In a large pot, bring the water to a boil.
Dissolve the stock cubes in the boiling water, stirring well to ensure they are fully dissolved.
Step 3: Cook the Rice
Heat 1 tablespoon of garlic-infused olive oil in a pan.
Add the risotto rice and cook for 2 minutes, stirring continuously until the rice becomes translucent.
If you are using wine, add it to the rice and wait for it to evaporate.
Step 4: Combine Rice and Stock
Start adding the prepared stock to the rice, one spoonful at a time, allowing each spoonful to be absorbed before adding the next.
Continue this process until all the stock has been used and the rice is creamy and fully cooked.
Step 5: Cook the Mushrooms
In a separate pan, melt a bit of butter.
Add the oyster mushrooms and cook until they are tender and golden brown.
Step 6: Combine and Serve
Once the rice is cooked, stir in 1 tablespoon of butter and the low FODMAP pesto.
Add the cooked oyster mushrooms to the risotto and mix well.
Season with ground pepper to taste.
Step 7: Garnish
Serve the risotto hot, garnished with the grilled vine tomatoes.
Sprinkle fresh basil, Parmesan cheese, and pine nuts on top for extra flavor.
Enjoy your delicious Grilled Tomato & Pesto Risotto!
If you enjoyed this recipe and want to explore more Low FODMAP options, connect with me, a Low FODMAP Monash-trained dietitian.
I can help you manage your gut health and tailor a diet that works best for you.
Book a free discovery call with me today and take the first step towards a healthier, happier you!
Comentários