Tomato Risotto


  • 2x 200g pouches Fullgreen’s Cauliflower Rice with Tomatoes, Garlic & Herbs
  • Vegetable oil
  • ¼ onion, finely diced
  • 1 clove of garlic, crushed
  • 150g (5.3 oz) smooth tomato passata
  • 100g (3.5 oz) tomato purée (sundried tomato purée is even tastier)
  • ⅓ cup water
  • 35g (1.2 oz) finely grated Parmesan cheese
  • (Optional) Basil oil


  1. Heat a little vegetable oil in frying pan, over a medium heat. Add the onion and garlic and sauté until softened and beginning to brown.
  2. Add the passata and tomato purée.
  3. Add water and simmer for at least 5 minutes until reduced to the texture of ketchup.
  4. Stir the Cauliflower Rice into the sauce and cook over a low heat for 2-3 minutes.
  5. Gently fold in the cheese, being careful not to over-stir (this could cause your risotto to bind-together).
  6. Drizzle with basil oil and sprinkle with Parmesan shavings.


Preparation time: 10 mins

Serves: 2

Nutrition: n/a


If you’re in a real rush, simply fold some cheese into your Cauli Rice whilst cooking and season! It’ll still be yummy and it will only take 3 minutes.