- 250g risotto rice
- 1 onion , finely chopped
- 50g butter
- 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
- STEP 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.
- STEP 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.