• 2tbsp Olive oil
  • 125g Beef steak, diced
  • 12 Sun-dried tomatoes, chopped
  • 400g chopped tomatoes
  • 1tbsp Tomato purée
  • 1 Onion, chopped
  • 2tbsp Olive oil
  • 1 Clove of garlic, crushed
  • 125g Risotto rice
  • 500ml Very low salt vegetable stock
  • 1tsp Parsley. chopped
  • 1tsp Dried oregano


  • STEP 1

    Heat the olive oil in a pan, fry the steak until brown then set aside.

  • STEP 2

    Fry the onion and garlic in the remaining oil until soft and translucent.

  • STEP 3

    Add the sun-dried tomatoes, chopped tomatoes and tomato puree and stir for a few minutes until well mixed.

  • STEP 4

    Add the rice and stir in well to coat thoroughly in oil.

  • STEP 5

    Turn up the heat and add the stock gradually, making sure it is all absorbed by the rice.

  • STEP 6

    Keep stirring, and continue to add stock until the rice is tender before simmering for 15 minutes.

  • STEP 7

    Add the cooked beef and herbs.

  • STEP 8

    Blend or mash to the required consistency.

  • Serve with broccoli or cauliflower, which are good sources of vitamin C, K and folate.

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