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Easy Tomato & Basil Risotto
- 1 cup arborio rice
- 2 cups water
- 1½ teaspoons vegetable stock powder
- 1 teaspoon crushed garlic
- 1 tablespoon tomato paste
- 1 cup corn kernels
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1 × 400 g can chopped tomatoes
- salt and freshly ground black pepper
Combine rice, 1 ¾ cups water, stock powder, garlic, tomato paste, corn kernels and onion powder in a medium saucepan and place over high heat.
Bring to a boil and reduce heat to lowest setting. Cover and simmer, stirring occasionally until most of the liquid has been absorbed - about 5 minutes.
Stir through basil, tomatoes and remaining ¼ cup water and cook for a further 10 minutes, partiatly covered. Season to taste with salt and pepper.
Serves 4
Per serve: Kilojoules: 1056 Calories 252
Fat: 1 g Saturated fat: neg Fibre: 3.6 g
Carbohydrate: 53.6 g Protein: 6 g
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