Tomato Risotto

From the times magazine, under 2 pound meals.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Gently fry the onion and garlic in a good glut of olive oil until softened but not browned, for about 10 minutes

Step 2

Add the rice and cook for about 2 minutes. Drain the tomatoes. Add the juice to the vegetable stock and bring to the simmer. Add the tomatoes to the rice and gradually add the stock, stirring until absorbed before each new addition

Step 3

Cook for about 18 minutes until the rice is al dente. Add the butter, basil and Parmesan, stir and leave with lid on for 3 minutes, season and serve.