Skill level: Easy peasy
Costs: Cheap as chips
Make this budget tomato risotto if you're strapped for cash like our mummy blogger Anneliese, who says: 'This tomato risotto is my children's favourite meal. My four year old son is rather fussy when it comes to food but always scrapes his plate clean when I serve up this favoured dish! I used to make risotto with expensive risotto rice, believing that there was no alternative. However, I have since discovered that basic white rice works just as well, thanks to Jack Monroe! It really has to be tried to be believed. I now use affordable basic white rice in place of risotto rice and no one can tell the difference; it works perfectly.'
- 300g basic white rice
- 1 onion, diced
- 30g butter
- 300ml water
- 500ml passata
- 250g salad tomatoes or cherry tomatoes
- 75g -100g mature cheddar cheese
There is no need to stand over a hot stove, continuously stirring your risotto. It is made in the microwave so you can put your feet up while it cooks!
- First of all, place the rice, diced onion and butter into your large bowl, cover the bowl with cling film and place into your microwave. Cook on high for 3 minutes.
- Carefully remove the bowl from the microwave and peel off the cling film. It's a good idea to use oven gloves as you do this as the steam is very, very hot!
- Stir in the passata and water, and then place the bowl back into the microwave and cook for a further 10 minutes, this time uncovered.
- Meanwhile, chop your tomatoes and thinly slice the cheese; I am too lazy to grate the cheese but it's up to you!
- Add the tomatoes and cheese to the bowl and give the mixture a good old stir. You will see that the cheese will start to melt immediately.
- Place the bowl back into the microwave one final time and continue to cook for another 8 minutes; by then the rice and tomatoes should be cooked through.
- Give the risotto a stir before serving, to avoid any rice sticking to the bowl. You can sprinkle over a little grated cheese, if you have any spare!