Quick tomato risotto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 250g risotto rice
- 1 onionfinely chopped
- 50g butter
- 250ml vegetable stock
- 500ml carton passata
- 500g punnet cherry tomato
- 100g ball mozzarelladrained and cut into large chunks
- grated parmesan (or vegetarian alternative) and shredded basilto serve
Nutrition: per serving
- kcal435
- fat17g
- saturates10g
- carbs62g
- sugars10g
- fibre3g
- protein13g
- salt1.34glow
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.
