- 250g risotto rice
To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 250ml vegetable stock
- 500ml carton passata
- 500g punnet cherry tomato
- 100g ball mozzarella, drained and cut into large chunks
- grated parmesan (or vegetarian alternative) and shredded basil, to serve
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
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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.
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.