Tomato Risotto

4 Servings

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Tomato Risotto Ingredients

250 ml Tomato juice	4 Plum tomatoes, chopped
1 l Vegetable stock	6 Sun-dried tomatoes in oil,
2 tb Olive oil	3 tb Fresh basil leaves, torn
1 md Onion, finely chopped	Plus extra to garnish
1 Garlic clove, crushed	Seasoning
350 g Risotto rice

Instructions for Tomato Risotto

1. Heat the tomato juice and stock in a large pan and leave on a gentle simmer. Heat the oil in a separate large pan and cook the onion and garlic for 5 minutes until softened. 2. Stir in the rice to coat with the oil, then add a ladleful of the hot stock. Cook over a gentle heat, stirring continuously, until the liquid has been absorbed. Continue in this way until nearly all the stock has been added (this will take about 20 minutes). 3. Add the tomatoes and basil with the remaining stock and cook, stirring occasionally, until the liquid has been absorbed and the rice is tender. Season to taste. Serve hot, garnished with fresh basil. NOTES : Vegan Preparation: 5 minutes Cooking: 25 minutes Serves 4 Not suitable for freezing Per serving: 487 cals, 15g fat Recipe by: BBC Vegetarian Good Food, July 1997 Posted to MC-Recipe Digest V1 #645 by Kerry Erwin on Jun 16, 1997

Main Ingredient: TomatoesCuisine: Uncategorized