Risotto recipe for 4 people, takes only 20 mins; recipe has risotto rice, onion, butter, vegetable stock, passata, cherry tomato, mozzarella and basil.
Quick tomato risotto
Course: Risotto
Servings
4
servings
Prep time
5 mins
Ingredients
- Cherry Tomato: 500g punnet cherry tomato
- Onion: 1 onion, finely chopped
- Vegetable Stock: 250ml vegetable stock
- Basil: grated parmesan (or vegetarian alternative) and shredded basil, to serve
- Butter: 50g butter
- Passata: 500ml carton passata
- Mozzarella: 100g ball mozzarella, drained and cut into large chunks
- Risotto Rice: 250g risotto rice
Directions
- 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.
