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Tomato, Pepper & Sardine Risotto

Published Saturday, 09 November, 2013 by Beth Bradshaw

Low fat & filling comfort food !



  • 140g risotto rice
  • 500-600ml veg stock (boiling hot)
  • 1 can chopped tomatoes
  • 1 red onion, chopped
  • 2 garlic cloves, chopped
  • 1 can sardines (in tomato sauce)
  • 1 red pepper, chopped
  • handful of peas
  • squeeze of lemon juice
  • 1 tsp. Paprika
  • grated cheese (optional)
  • serves 2


1) fry the onion, garlic and pepper together for 5 minutes, then add the rice and paprika and fry again for 5 minutes.

2) add the chopped tomatoes and a splash of stock and allow to simmer on a medium heat. Keep stirring until the rice has absorbed all the liquid and add more stock - repeat this.

3) when half the stock has gone, add the peas, lemon juice and sardines and continue to gradually add the stock.

4) continue to add the rest of the stock, allow to absorb and add more until all the stock has gone. The whole process should take 20-25 minutes, and the rice should be cooked and oozy. Serve with grated cheese and lots of pepper - enjoy !

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