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, salt 1.34 g

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• Helsbels

  09 December 2007

  Helsbels rated and commented on this recipe

  

  A very easy and tasty dish to make if you're late home from work and want something simple.

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• Vivienne

  06 January 2008

  Vivienne rated and commented on this recipe

  

  Very quick and very tasty

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• Tamara

  12 January 2008

  Tamara commented on this recipe

  A really easy recipe - my teenage girls love this - the tasty tomato and stringy mozzarella make for a delicious supper

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• Tamara

  12 January 2008

  Tamara rated this recipe

  

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• crazyfox

  07 March 2008

  crazyfox commented on this recipe

  I wouldn't call it "quick" as it took longer than the time stated which i suspected. An extra 8 mins for the rice to cook. However i did like the fact that all i had to do was put it in the microwave and just go back to it when it pinged!. I did saute my onions first and also added some bacon lardons. I used feta cheese (and dried herbs) which i just crumbled on top when serving. It was tasty & i would make it again.

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• crazyfox

  07 March 2008

  crazyfox rated and commented on this recipe

  

  Forgot the rating!

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• piddymonkey

  09 April 2008

  piddymonkey commented on this recipe

  Surprisingly simple and quick to make. Made a filling and tasty tea which didn't take forever. We added extra chilli!

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• sally

  04 July 2008

  sally rated and commented on this recipe

  

  This was so simple to make and incredibly tasty, so good I didn't bother adding either the mozzarella or extra butter ( so low fat too!), I found the timing spot on too, I will definitely be making this often.

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• Helen Hodgson

  10 September 2008

  Helen Hodgson rated this recipe

  

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• Jayzee

  27 September 2008

  Jayzee rated and commented on this recipe

  

  Absolutely great recipe! Will make over and over as with so many on Goodfood!! lovely stringy mozzarella! Tangy toms! Basil! Mmmm, need i say more! Can't go wrong! 25 mins, my microwaves 800w! Give it a go you won't be dissapointed for a speedy super supper and no stirring as it says so what could be better!! Great for those days when the baby doesn't stop crying! A Must for all Mums! :)

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• Katy

  15 October 2008

  Katy rated and commented on this recipe

  

  Took longer to cook than they said and wasnt as good as doing it on the hob

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• Goldcharm

  02 November 2008

  Goldcharm rated and commented on this recipe

  

  This recipe is superb! I adore risotto, but don't always have the time to stand there stirring it... this is quick, simple and absolutely delicious and I have cooked it several times. Highly recommended!

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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

Preperation 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, salt 1.34 g

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