WHAT TO EAT TONIGHT

No-stir tomato and basil risotto

AKA risotto for busy people: just put the lid on and forget about it

Posted

Added on

AKA risotto for busy people: just put the lid on and forget about it

Posted

  • SERVES 4
  • PREPARATION TIME 10 minutes
  • COOKING TIME 25 minutes
  • 1 tbsp olive oil
  • 1 red onion, finely chopped
  • 150ml white wine
  • 600ml hot vegetable stock
  • 50g vegetarian Parmesan, grated
  • Knob of butter
  • 400g risotto rice
  • 400g can chopped tomatoes
  • 75g cream cheese
  • Handful fresh basil leaves
  1. In a saucepan, heat the oil and butter over a medium-high heat. Fry the onion for five minutes until soft. Add the rice, cook for a minute, then add the wine and bubble until absorbed.
  2. Stir in the tomatoes and stock, season, reduce the heat to low, cover and cook for 20 minutes until the rice is just tender and the liquid has been absorbed.
  3. Stir in the cheeses, take off the heat and stand for five minutes. Stir in the basil leaves and serve.

For more tomato and basil recipes from delicious.magazine, click here

Tagged in:
Rice
Tomatoes
Vegetarian

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