- 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…
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.