Name Carrot, cheese and tomato risotto


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* 3 tomatoes, skinned, de-seeded and chopped
* 50 g (2 oz) red Leicester cheese (Double Gloucester or medium Cheddar)
* 25 g (1 oz) peeled and chopped onion
* 15 g (1/2 oz) unsalted butter
* 100 g (4 oz) long grain rice
* 150 g (5 oz) carrots, peeled and sliced
* 300 ml (10 fl 02) boiling water

Saute the onion in half the butter until softened. Stir in the rice until well coated, then add the carrot. Pour over the boiling water, bring back to the boil, then cover and simmer until the rice is cooked and the carrots are tender (15 to 20 minutes). If necessary, top up with extra water. Meanwhile, melt the remaining butter in a small pan, add the tomatoes and saute until mushy (2 to 3 minutes). Stir in the cheese until melted/The water from the rice should have been absorbed but, if not, drain off any excess. Stir the tomato and cheese mixture into the cooked rice.

Serves: 4 portions

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