Orange polenta cake
Give your dessert an Italian flavour with this moist and fruity polenta cake
Creamy tomato risotto
Serves 4
Easy
Prep:
Cook:
A budget rice dish flavoured with rosemary, basil and sweet cherry tomatoes. It's healthy, filling and simple to make – an ideal midweek supper
Skip to ingredients
- 400g can chopped tomato
- 1l vegetable stock
- knob of butter
- 1 tbsp olive oil
- 1 onionfinely chopped
- 2 garlic clovesfinely chopped
- 1 rosemarysprig, finely chopped
- 250g risotto rice
- 300g Taste the Difference Vittoria cherry vine tomatoeshalved
- small pack basilroughly torn
- 4 tbsp grated parmesan
Nutrition: per serving
- kcal401low
- fat10glow
- saturates4glow
- carbs62g
- sugars10glow
- fibre5g
- protein13g
- salt0.93glow
Method
step 1
Tip the chopped tomatoes and half the stock into a food processor and pulse until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat.
step 2
Meanwhile, place the butter and oil in the base of a large saucepan and heat gently until the butter has melted. Add the onion and gently cook for 6-8 mins until softened. Stir in the garlic and rosemary, then cook for 1 min more. Add the rice and cook, stirring, for 1 min.
step 3
Start adding the hot stock and tomato mixture about a quarter at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. After you have added half the stock, add the Taste the Difference Vittoria cherry vine tomatoes. After 20-25 mins, the rice should be creamy and tender, the cherry tomatoes softened and all of the stock should be used up.
step 4
Cover and leave for 1 min, then stir in the basil. Serve sprinkled with Parmesan and a good grinding of black pepper.
