If you’re ever put off by the idea of making a risotto because you simply cannot spare the time to be stood at the hob stirring continuously, give this recipe a go – we promise that it is big on the flavour and low on the stirring!
Plus it is a great option for a veggie main or easy mid week meal packed with great, summery flavours.
Ingredients:
250g risotto rice
1 onion, finely chopped
50g butter
250ml vegetable stock
500ml passata
500g punnet cherry tomatoes
100g ball of mozzarella or similar
You can pick up most of your ingredients by visiting one of the region’s farmshops or delis and grab some cheese from one of these producers.
Method:
Add the rice, onion and half the butter into a large microwave proof bowl. Cover and cook in the microwave on high for 3 minutes. Stir in the stock and the passata and cook again, this time uncovered for 10 minutes. Stir once more and then mix in the tomatoes and mozzarella, microwave on high for a further 8 mins until the rice is cooked and the tomatoes are soft.
Leave the risotto to relax before stirring in the rest of the butter and adding any extra herbs or seasoning to your taste. Serve straight away.
