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Cheese and Tomato Risotto (Gluten Free, Dairy Free)

cheese tomato risotto
Cooking Method
Difficulty Beginner
Prep Time: 10 min Cook Time: 30 min Total Time: 40 mins
Servings 2
Best Season Spring
  • 1 tablespoon olive oil
  • 2 garlic cloves minced
  • 1 onion finely diced
  • 50 grams dairy free cheese cubed
  • 150 grams risotto rice
  • 750 milliliters vegetable stock
  • 12 cherry tomatoes halved
  1. Place the olive oil and garlic in a shallow pan over a medium heat
  2. Stir in the onion and cook for 5 minutes
  3. Stir in the risotto rice
  4. Add the vegetable stock one ladle at a time stirring until the liquid is fully absorbed
  5. Taste the rice to make sure it is properly cooked, add more liquid if required
  6. Add a drizzle of olive oil to another shallow pan over a medium to high heat
  7. Saute the tomatoes for 5 minutes or until roasted
  8. Season the rice and stir in the dairy free cheese
  9. Divide the rice between two bowls and top with the roasted tomatoes
Keywords: gluten free, dairy free, dairy free cheese, cheese, tomato, risotto, dinner, recipe