VEGETARIAN TOMATO RISOTTO
Category
Classical & MKD Recipes
Fat: 29.06g Protein: 6.46g CHO: 5.01g Kcal: 307 MKD 5.01g CHO TOTAL
Notes
Mo’s tip: You could use dried herbs in place of the basil if preferred.
I like to skin and deseed the tomato before weighing – it is a bit fiddly but
worth it.
It is easy to make this a vegan dish by using vegan cheese, but you may
need to adjust the values according to the brand you use.
Ingredients
- 70g Cauliflower
- 10g Onion
- 2g Fresh basil
- 12g Parmigiano Reggiano cheese
- 25g Olive oil
- 30g Mushroom
- 33g Tomato
- You will also need a little vegetable stock made with ¼ of a KNORR stock cube and 2g of GIA garlic paste.
Instructions
- First grate the cauliflower to make rice, then weigh it.
- Chop the onion, tomato, basil and mushrooms, I kept 3 basil leaves to use for serving but this is optional.
- Heat the oil and fry the onion gently until soft, then add the mushrooms and garlic puree, cook for 1 minute.
- Add the cauliflower rice and stir fry for 1 minute, then add the chopped tomatoes and just enough stock to moisten, cook for another minute. I found 15mls of stock to be enough.
- Add the basil and half the grated Parmigiano cheese, stir until it has melted.
- Serve topped with remaining cheese and the basil leaves.
© 2026 Copyright Matthews Friends. Check if this recipe needs to be adapted to your individual prescription. Your dietitian can help you to do this and Matthew’s Friends cannot be held responsible if you do not check if this recipe is suitable. Please ensure that you check product labels for values to make sure they are correct. PLEASE DO NOT ATTEMPT ANY TYPE OF KETOGENIC DIET WITHOUT MEDICAL SUPERVISION.
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