Tomato risotto

 
                               Tomato Risotto
 
 Recipe By     : BBC Vegetarian Good Food, July 1997
 Serving Size  : 4    Preparation Time :0:30
 Categories    : Main Courses                     Rice
                 Vegetarian                       New
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  250      ml            tomato juice
    1      litre         vegetable stock
    2      tbsp          olive oil
    1      med           onion -- finely chopped
    1                    garlic clove -- crushed
  350      g             risotto rice
    4                    plum tomatoes -- chopped
    6                    sun-dried tomatoes in oil -- drained and chopped
    3      tbsp          fresh basil leaves -- torn
                         plus extra to garnish
                         seasoning
 
 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 minutes until softened. 
 
 2. Stir in the rice to coat with the oil, then add a ladleful of the hot
 stock. Cook over a gentle heat, stirring continuously, until the liquid has
 been absorbed. Continue in this way until nearly all the stock has been
 added (this will take about 20 minutes).
 
 3. Add the tomatoes and basil with the remaining stock and cook, stirring
 occasionally, until the liquid has been absorbed and the rice is tender.
 Season to taste. Serve hot, garnished with fresh basil.
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : Vegan 
 Preparation: 5 minutes
 Cooking: 25 minutes
 Serves 4
 Not suitable for freezing
 
 Per serving: 487 cals, 15g fat