Quick tomato risotto

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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.
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.

435 kcalories, protein 13g, carbohydrate 62g, fat 17 g, saturated fat 10g, fibre 3g, sugar 10g, salt 1.34 g

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Ingredients

• 250g risotto rice
• 1 onion , finely chopped
• 50g butter
• 250ml vegetable stock
• 500ml carton passata
• 500g punnet cherry tomatoes
• 100g ball mozzarella , drained and cut into large chunks
• grated parmesan and shredded basil , to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 20 mins

Ingredients

• 250g risotto rice
• 1 onion , finely chopped
• 50g butter
• 250ml vegetable stock
• 500ml carton passata
• 500g punnet cherry tomatoes
• 100g ball mozzarella , drained and cut into large chunks
• grated parmesan and shredded basil , to serve

435 kcalories, protein 13g, carbohydrate 62g, fat 17 g, saturated fat 10g, fibre 3g, sugar 10g, salt 1.34 g

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