Quick tomato risotto
Ingredients
- Step 1 250g risotto rice
- Step 2 1 onion , finely chopped
- Step 3 50g butter
- Step 4 250ml vegetable stock
- Step 5 500ml carton passata
- Step 6 500g punnet cherry tomato
- Step 7 100g ball mozzarella , drained and cut into large chunks
- Step 8 grated parmesan (or vegetarian alternative) and shredded basil , to serve
Calories: 435
Carbohydrate: 62 g
Protein: 13 g
Fat: 17 g
Cook time: 25 minutes
Prep time: 5 minutes
Total time: 30 minutes
Servings: 4
TAGS
Dinner
Lunch
Main course
Side Dish
Snack
Supper
Italian
Josh Eagleton
10-30 minute
4 serving
600 kcal or less
basil
BBC Good Food
Cherry tomato
Cherry tomato
Good Food
Italian
Main
mozzarella
Passatum
Quick
Quick risotto
Rice
Risotto
Risotto rice
Directions
- Step 1 Tip the rice, onion and half the butter into a large microwave-proof bowl. Cover and cook in the microwave on High for 3 mins. Stir in the stock and passata, then continue to cook, uncovered, for 10 mins. Give it a good stir and mix in the tomatoes and mozzarella. Microwave on High for a further 8 mins until the rice is cooked and the tomatoes have softened.
- Step 2 Leave the risotto to relax for a few mins, then stir in the remaining butter, parmesan and basil. Season to taste and serve straight from the bowl.