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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
  • Serves 4
  • Easy
  • Calories 435
  • Carbohydrates 62
  • Saturated Fat 10
  • Sugar 10
  • Protein 13
  • Fat 17
  • Fibre 3
  • Salt 1.34

Nutrition per serving

  • Calories 435
  • Carbohydrates 62
  • Saturated Fat 10
  • Sugar 10
  • Protein 13
  • Fat 17
  • Fibre 3
  • Salt 1.34

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

  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.

  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.

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