Quick tomato risotto

• risotto rice↗250g g
• onion↗1

  finely chopped

• butter↗50g g
• vegetable stock↗250ml ml
• carton passata↗500ml ml
• punnet cherry tomato500g g
• ball mozzarella↗100g g

  drained and cut into large chunks

• grated parmesan (or vegetarian alternative) and shredded basil

  to serve

Step-by-step instructions

1. 1

   Tip the rice, onion and half the butter into a large microwave-proof bowl. Cover and cook in the microwave on High for 3 mins. Stir in the stock and passata, then continue to cook, uncovered, for 10 mins. Give it a good stir and mix in the tomatoes and mozzarella. Microwave on High for a further 8 mins until the rice is cooked and the tomatoes have softened.

2. 2

   Leave the risotto to relax for a few mins, then stir in the remaining butter, parmesan and basil. Season to taste and serve straight from the bowl.