QUICK TOMATO RISOTTO
Making risotto doesn't have to involve hours of stirring over the stove, as this easy tomato recipe proves
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 25m
Number Of Ingredients 8
Steps:
- 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.
- 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.
Nutrition Facts : Calories 435 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 1.34 milligram of sodium
MICROWAVE TOMATO RISOTTO
This is a GREAT risotto though it's not made in the traditional way. It takes about the same length of time compared with the stove top version, but the advantage is that you don't have to stay with it. I usually serve this with a piece of sirloin steak and a green salad.
Provided by Magpie Jo
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 476.4, Fat 15.1, SaturatedFat 4.9, Cholesterol 23.7, Sodium 514, Carbohydrate 68.5, Fiber 3.5, Sugar 7.9, Protein 15.3
BASIC MICROWAVE RISOTTO
Microwave Risotto is great because of its forgiving nature; if you forget it for a half hour, nothing is lost. Also, it is a wonderful clean-out-the-fridge, use-your-imagination, I-just-bounced-five-checks recipe. It reheats well too. You can use margarine or olive oil in place of the butter, and you can use apple juice or white grape juice in place of the wine.
Provided by Drasaid
Categories Main Dish Recipes Rice Risotto Recipes
Yield 4
Number Of Ingredients 7
Steps:
- In a 3 quart, microwave safe casserole dish combine butter, garlic and onion. Place dish in microwave and cook on high for 3 minutes.
- Place vegetable broth in a microwave safe dish. Heat on microwave until the broth is hot but not boiling (approximately 2 minutes).
- Stir the rice and broth into the casserole dish with the onion, butter and garlic mixture. Cover the dish tightly and cook on high for 6 minutes.
- Stir wine into the rice. Cook on high for 10 minutes more. Most of the liquid should boil off. Stir the cheese into the rice and serve.
Nutrition Facts : Calories 367.8 calories, Carbohydrate 51.8 g, Cholesterol 28.4 mg, Fat 10.6 g, Fiber 1.5 g, Protein 7.1 g, SaturatedFat 6.6 g, Sodium 333 mg, Sugar 2.8 g
TOMATO RISOTTO
Provided by Barbara Kafka
Categories Rice Tomato Appetizer Winter Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 3 as a first course, 6 as a side dish
Number Of Ingredients 10
Steps:
- 1. Heat butter and oil in a 10-inch quiche dish or 11" x 8 1/2" x 2" dish, uncovered, at 100% for 2 minutes
- 2. Stir in onions and garlic. Cook, uncovered, at 100% for 4 minues. Add rice and stir to coat. Cook for 4 minutes more.
- 3. Add tomatoes and broth. Cook, uncovered, at 100% for 9 minutes. Stir well and cook for 9 minutes more, 14 mintues for a thoroughly creamy risotto.
- 4. Remove from oven. Stir in pepper and cheese, add salt to taste, if desired, and serve hot.
- To serve 6 as a first course, 10 as a side dish. Increase broth to 2 3/4 cups and double all other ingredients. Heat butter in a 14" x 11" x 2" dish for 2 minutes. Add onions and garlic and cook for 3 minutes. Add rice and cook for 4 minutes more. Stir in tomatoes and broth and cook for 18 minutes. Stir and cook for 18 minutes more. Remove from oven. Stir in pepper, cheese, and salt to taste.
TOMATO RISOTTO
One of my favourites, a magical food created out of my favourite colour - red, tomatoes:) Ahh! Try this, you'll never regret it!
Provided by Charishma_Ramchanda
Categories Short Grain Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 180 deg C.
- Then melt the butter with the oil in a heavy-based pan and fry the shallot until soft (but not coloured) i.e. for about 5-10 minutes should be great.
- Next, as you turn the heat up slightly, add the rice and stir to coat it thoroughly with the buttery juices.
- Add the puree and the tomatoes and stir well.
- Add a ladle of stock and allow that to bubble!
- Then add the rest of the stock and bring up to a simmer.
- Stir once, transfer to a warm ovenproof dish and put it (uncovered) in the middle of the oven.
- After 10 minutes, remove it and stir once.
- Return to the oven for 10 minutes.
- When the risotto is ready, take it out, stir in the cheese and basil.
- Season and leave to stand for a few minutes before serving.
Nutrition Facts : Calories 288.8, Fat 10.7, SaturatedFat 4.8, Cholesterol 18.9, Sodium 139.8, Carbohydrate 41.8, Fiber 2.6, Sugar 2.9, Protein 6.7
SALLE'S MICROWAVE RISOTTO
From Cooking Light, May 1995. An easy risotto made in the microwave with sun-dried tomatoes and green chiles.
Provided by lazyme
Categories Rice
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine water and tomatoes. Cover; let stand 10 minutes. Drain; set aside.
- Combine butter and oil in an 8-inch square baking dish. Microwave at HIGH 2 minutes.
- Stir in onion; microwave at HIGH 3 minutes.
- Stir in rice; microwave at HIGH 2 minutes.
- Stir in broth, salt, and pepper; microwave at HIGH 9 minutes.
- Stir in tomatoes and chiles; microwave at HIGH 8 minutes.
Nutrition Facts : Calories 284.5, Fat 7.7, SaturatedFat 2.7, Cholesterol 7.6, Sodium 1478.2, Carbohydrate 45.2, Fiber 2.5, Sugar 3.4, Protein 7.8
MICROWAVE RISOTTO PRIMAVERA
A classic recipe with a cheat's method - just pop this in the microwave for speedy results. It's high in fibre and folic acid, and low in fat
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 7
Steps:
- Measure the rice into a large microwaveable bowl, then pour in the wine and a third of the stock. Cover with cling film, then microwave on High for 10 mins. Stir the rice, then add another third of the stock, re-cover and microwave again for 3 mins.
- Stir the rice again, then add the frozen veg, asparagus and the rest of the stock. Re-cover and microwave for 7 mins. Stir in the cheese and mint, then leave the risotto to stand for 2 mins before serving.
Nutrition Facts : Calories 461 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 19 grams protein, Sodium 0.6 milligram of sodium
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