| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Main course, Rice, Vegetarian, New |
4 |
Servings |
INGREDIENTS
| 250 |
ml |
Tomato juice |
| 1 |
l |
Vegetable stock |
| 2 |
tb |
Olive oil |
| 1 |
md |
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 |
tb |
Fresh basil leaves, torn |
|
|
Plus extra to garnish |
|
|
Seasoning |
INSTRUCTIONS
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
Recipe by: BBC Vegetarian Good Food, July 1997 Posted to MC-Recipe Digest
V1 #645 by Kerry Erwin <kerry@north.org> on Jun 16, 1997
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”