Quick tomato risotto
Making risotto doesn't have to involve hours of stirring over the stove, as this easy tomato recipe proves
- Prep: 5 mins
Cook: 20 mins
- Serves 4
- Easy
Ingredients
- 250g risotto rice
- 1 onion, finely chopped
- 50g butter
- 250ml vegetable stock
- 500ml carton passata
- 500g punnet cherry tomatoes
- 100g ball mozzarella, drained and cut into large chunks
- grated parmesan (or vegetarian alternative) and shredded basil, to serve
Method
-
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.
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