Microwave Tomato Risotto
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 2 tablespoons olive oil
- 1 onion, finely diced
- 1 1⁄3 cups arborio rice
- 1 liter chicken stock
- 1 (400 g) can diced tomatoes
- 1⁄2 cup grated romano cheese
- 2 teaspoons butter
- extra romano cheese (to garnish)
directions
- Place stock in a saucepan and bring to boil on stove. You can use the stock cold if you can't be bothered doing this but the risotto will take longer to cook.
- In a large microwave casserole dish, with a lid, cook onion in the oil for 2 mins on high.
- Add rice and cook a further 2 minutes in microwave oven.
- Add chicken stock and tomatoes and cook, covered, on high for about 15- 20 mins until liquid is almost absorbed.
- Allow to stand for 5 mins then fold in the romano and butter.
- Sprinkle extra romano on top to serve.
- Note: If you wish you can substitute the canned tomatoes for fresh, skinned tomatoes,which gives a slightly different result.
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Reviews
-
We loved it! My SS could not get enough. I did have to add a little more chicken stock because the rice was not done. I took the tip from another risotto recipe to add a splash or two of cream at the end to make it creamy. It was a nice ending touch. I forgot to add the cheese. The risotto was fantastic without it. I will definitely make this again.