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Add a photoServings: 4
Ingredients
- 250 ml Tomato juice
- 1 lt Vegetable stock
- 2 Tbsp. Extra virgin olive oil
- 1 med Onion, finely minced
- 1 x Garlic clove, crushed
- 350 gm Risotto rice
- 4 x Plum tomatoes, minced
- 6 x Sun-dry tomatoes in oil, liquid removed and minced
- 3 Tbsp. Fresh basil leaves, torn
- Â Â Plus extra to garnish
- Â Â Seasoning
Directions
- 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 min till softened.
- 2. Stir in the rice to coat with the oil, then add in a ladleful of the warm stock. Cook over a gentle heat, stirring continuously, till the liquid has been absorbed. Continue in this way till nearly all the stock has been added (this will take about 20 min).
- 3. Add in the tomatoes and basil with the remaining stock and cook, stirring occasionally, till the liquid has been absorbed and the rice is tender.
- Season to taste. Serve warm, garnished with fresh basil.
- NOTES : Vegan
- Preparation: 5 min
- Cooking: 25 min Serves 4 Notsuitable for freezing
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 293g | |
| Recipe makes 4 servings | |
| Calories 120 | |
| Calories from Fat 68 | 57% |
| Total Fat 7.69g | 10% |
| Saturated Fat 1.07g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 430mg | 18% |
| Potassium 543mg | 16% |
| Total Carbs 12.22g | 3% |
| Dietary Fiber 2.8g | 9% |
| Sugars 6.9g | 5% |
| Protein 2.28g | 4% |
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