Quick tomato risotto

10-30 minutes 4 servings 600 kcal or less basil bbc good food cherry tomato cherry tomatoes italian mains mozzarella passata quick quick risotto rice risotto risotto rice

N/A

Source

Ingredients

250g risotto rice

1 onion , finely chopped

50g butter

250ml vegetable stock

500ml carton passata

500g punnet cherry tomato

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.