Cheesy tomato risotto

Cooking Vegetarian Cheesy tomato risotto

Mum will love the nutritious vegetables and the kids will love the cheesy flavour of this tasty risotto!

Lables: Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Melt butter in a saucepan over low heat.
  2. Add onion, carrot and zucchini and cook, stirring, for 8 minutes or until softened.
  3. Add rice and stir to coat grains, then add stock and tomatoes. Bring to boil, then return heat to low. Cover and cook for 15 minutes until nearly all liquid is absorbed. Stir in cheese and stand for 5 minutes. Serve in bowls, topped with extra cheese.

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25g unsalted butter
1 small onion, chopped
1 carrot, cut into 1cm cubes
1 zucchini, cut into 1cm cubes
180g arborio rice
450ml Massel chicken style liquid stock
400g canned chopped tomatoes
50g grated cheddar, plus extra to serve
50g grated parmesan, plus extra to serve

Adv

Autors
Preparation time
15
Cooking time
25
Difficulty
Medium
Serves
2 people
Method
Baking
Category
Vegetarian
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