Making risotto doesn’t have to involve hours of stirring over the stove, as this easy tomato recipe proves
Prep:5 mins
Serves 4
250g risotto rice1 onion, finely chopped50g butter250ml vegetable stock500ml carton passata500g punnet cherry tomato100g ball mozzarella, drained and cut into large chunksgrated parmesan (or vegetarian alternative) and shredded basil, to serve
STEP 1Tip 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.STEP 2Leave 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.
