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Quick tomato risotto




Source of Recipe


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List of 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 and shredded basil, to serve

Recipe



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.