Cherry tomato risotto

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The risotto is also good with a few mushrooms added at the beginning and simmered along with the onion and celery.

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Tomatoes are bursting with healthy goodness. Here, sweet cherry tomatoes are combined with vegetables, rice and stock to create a satisfyingly filling meal that's good for you too.

Preparation: 5 mins
Cooking: 25 mins
Serves: 2

Calories per serving: 510
Fat per serving: 13g (of which is saturated fat 1.1g)

1 can condensed tomato soup
600ml (1pt) vegetable stock
1 onion peeled and chopped
1 clove garlic, peeled and crushed
1 stick celery, finely chopped
2tbsp fresh chopped oregano or 1tsp dried
150g (5oz) risotto or camargue red rice
250g (9oz) cherry tomatoes, halved
Parmesan-like cheese shavings to garnish
Oregano to garnish

1. Pour the tomato soup into a saucepan and add the vegetable stock, onion, garlic, celery and oregano. Bring to the boil and simmer gently for about 5 mins.
2. Tip the rice into the pan and bring to a gentle simmer. Cook the rice slowly for 17–20 mins, stirring it occasionally, until the rice is almost tender. If you are using camargue red rice, this takes slightly longer to cook (up to 25 mins), in which case you might need to add some more stock towards the end of cooking.
3. Stir in the halved tomatoes and cook for 2–3 mins, or until the tomatoes have heated through. Season to taste. Serve garnished with parmesan shavings and oregano and accompanied with a green salad.

Top tip: The risotto is also good with a few mushrooms added at the beginning and simmered along with the onion and celery.

This recipe is from the new Hearty and Healthy Dairy Cookbook, to order your copy, priced at £9.25 plus £2.00 P&P, please call 01536 762922, speak to your local milkman or visit the website www.dairydiary.co.uk.

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