Quick tomato risotto

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• snapperjac

  08 November 2009

  snapperjac rated and commented on this recipe

  

  Extremely easy and very tasty. I never cook anything in the microwave, but this just works so well, I'll be making this again - plenty of ways to modify it too. :)

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• smartgirl

  05 December 2009

  smartgirl rated and commented on this recipe

  

  I love this recipe, been making it for years, I like adding different veg as well.

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• maza

  16 December 2009

  maza rated and commented on this recipe

  

  not much flavour

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• maza

  16 December 2009

  maza commented on this recipe

  not much flavour

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• Rach Warwick

  12 February 2010

  Rach Warwick rated this recipe

  

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• Chef Lucy

  13 August 2010

  Chef Lucy rated and commented on this recipe

  

  i really loved this recipe! i'm usually not a fan of risotto but this one is sooooo nice! we made it the traditional way i.e. on the hob and roasted the cherry tomatoes before adding to the risotto, but may do it in the recipe's method if pushed for time. we also reduced the amount of passata but it still gave a lovely tomato flavour and the stringy mozzarella really made the dish. An absolute hit! :)

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• Miri

  25 September 2010

  Miri rated and commented on this recipe

  

  This was delicious. A wonderful way to use up a glut of cherry tomatoes.

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• Claudia83

  28 January 2011

  Claudia83 commented on this recipe

  Am I just being dense or do you never add the other half of the butter...?

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• Claudia83

  28 January 2011

  Claudia83 commented on this recipe

  Nope...I'm being dense! Sorry!

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• Kernow Cook

  22 June 2011

  Kernow Cook commented on this recipe

  How do you cook it without a microwave?

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• lineylouB

  23 June 2011

  lineylouB rated and commented on this recipe

  

  Quite nice, but very rich. Probably too many tomatoes, would minimise if I made this again. I did have to cook this for a few extra minutes as the rice didn't seem cooked enough.

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• SueB

  11 July 2011

  SueB rated and commented on this recipe

  

  Loved it ,quick simple and perfect.Did add some garlic and will probably used tinned cherry toms next time.We had sliced chilli sausages on top yum !

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• emmclean

  18 September 2011

  emmclean rated and commented on this recipe

  

  Easiest way to cook risotto ever! Didn't think I'd be a fan of a tomato based risotto but it was very tasty.

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• megamag

  19 September 2011

  megamag commented on this recipe

  absolutely fantastic!

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• keris

  27 September 2011

  keris commented on this recipe

  What a delicious, nutritious recipe, tasty and healthy. Recommended!

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• deanandcatherine

  18 January 2012

  deanandcatherine rated this recipe

  

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• LouiseB

  19 January 2012

  LouiseB rated and commented on this recipe

  

  I cook this probably a couple of times per month when we need something quick and easy. No problems with times maybe depends on type of rice and obviously microwave wattage. Usually add some Italian seasoning and a good pinch of chilli flakes, and sometimes stir some spinach through it at the end of cooking. Love it!! Even my must-have-meat husband loves this.

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• Alice

  03 March 2012

  Alice commented on this recipe

  Made this loads of times and kids love it. A real family favourite, often add other things at the end to go with it such as a nut cutlet or chicken breast.

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• kt40

  08 July 2012

  kt40 commented on this recipe

  Really lovely and soooo quick and easy. I added chicken pieces which I had lightly browned first. Everyone liked it..a miracle in this house!

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• jennys food

  15 July 2012

  jennys food commented on this recipe

  This is a firm family favourite, very easy, although I do cook it for slightly longer. Have found that you dont need to use all the tomatoes, 300g is enough and makes it a cheaper mid week meal. I sometimes add some chopped pepper with the passata which makes a nice change and increases your veg count.

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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 (or vegetarian alternative) and shredded basil , to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 20 mins

Vegetarian

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 (or vegetarian alternative) 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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