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Quick tomato risotto

Quick tomato risotto

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Making risotto doesn't have to involve hours of stirring over the stove, as this easy tomato recipe proves

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal435
fat17g
saturates10g
carbs62g
sugars10g
fibre3g
protein13g
low insalt1.34g
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Ingredients

  • 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

Method

  • 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.

Goes well with

Recipe from Good Food magazine, May 2006

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Overall rating

A star rating of 4.5 out of 5.53 ratings
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