You may also like
Categories:Viewed: 44 - Published at: 5 years ago
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely diced
- 1 1/3 cups arborio rice
- 1 liter chicken stock
- 1 (400 g) can diced tomatoes
- 1/2 cup grated romano cheese
- 2 teaspoons butter
- extra romano cheese (to garnish)
Method
- Place stock in a saucepan and bring to boil on stove. You can use the stock cold if you can't be bothered doing this but the risotto will take longer to cook.
- In a large microwave casserole dish, with a lid, cook onion in the oil for 2 mins on high.
- Add rice and cook a further 2 minutes in microwave oven.
- Add chicken stock and tomatoes and cook, covered, on high for about 15- 20 mins until liquid is almost absorbed.
- Allow to stand for 5 mins then fold in the romano and butter.
- Sprinkle extra romano on top to serve.
- Note: If you wish you can substitute the canned tomatoes for fresh, skinned tomatoes,which gives a slightly different result.
