Easy Lunch in 10 Minutes - Summery Tomato Risotto

Name: Easy Lunch in 10 Minutes - Summery Tomato Risotto
Yield: 1 serving
Cuisine: American
Ingredients: 120 grams Hot cooked white rice; 120 grams Tinned chopped tomatoes; 1/4 medium Onions (finely chopped); 2 tbsp Carrot (finely chopped); 20 grams Tinned sweet corn; 30 grams Shredded cheese (easy melting type); 1 tbsp Olive oil; 1 as required Grated Parmesan cheese; 1 dash Krazy Salt (or plain salt); 1 dash Black pepper; 1 ★ Soup stock cube; 200 ml ★ Water

cookpad.japan @cookpad_jp

When tomatoes are not in season, use tinned tomatoes to make risotto.
If you use seasonal tomatoes, the risotto will taste better.
Add 20 g of tinned tuna and 1 slice of bacon if you like.

Crumble the soup stock cube before adding to the water.
The rice used in this recipe is a small portion, but it will double in volume and be substantial! For 1 serving. Recipe by Iriko

When tomatoes are not in season, use tinned tomatoes to make risotto.
If you use seasonal tomatoes, the risotto will taste better.
Add 20 g of tinned tuna and 1 slice of bacon if you like.

Crumble the soup stock cube before adding to the water.
The rice used in this recipe is a small portion, but it will double in volume and be substantial! For 1 serving. Recipe by Iriko

cookpad.japan @cookpad_jp

When tomatoes are not in season, use tinned tomatoes to make risotto.
If you use seasonal tomatoes, the risotto will taste better.
Add 20 g of tinned tuna and 1 slice of bacon if you like.

Crumble the soup stock cube before adding to the water.
The rice used in this recipe is a small portion, but it will double in volume and be substantial! For 1 serving. Recipe by Iriko

When tomatoes are not in season, use tinned tomatoes to make risotto.
If you use seasonal tomatoes, the risotto will taste better.
Add 20 g of tinned tuna and 1 slice of bacon if you like.

Crumble the soup stock cube before adding to the water.
The rice used in this recipe is a small portion, but it will double in volume and be substantial! For 1 serving. Recipe by Iriko

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Ingredients

1 serving

120 gramsHot cooked white rice
120 gramsTinned chopped tomatoes
1/4 mediumOnions (finely chopped)
2 tbspCarrot (finely chopped)
20 gramsTinned sweet corn
30 gramsShredded cheese (easy melting type)
1 tbspOlive oil
1as required Grated Parmesan cheese
1 dashKrazy Salt (or plain salt)
1 dashBlack pepper
Soup stock
1★ Soup stock cube
200 ml★ Water

Saved

Steps

1

Put the ★ ingredients in a heat-proof dish and microwave for about 1 and 1/2 minutes at 600W. Crush any lumps with a spoon.
2

Finely chop the onion and carrot. Drain the sweet corn.
3

Heat the olive oil in a frying pan and fry the onion and carrot. Add the tinned tomatoes, corn, and rice and stir quickly.
4

Add the soup stock to Step 3 and cook over a medium heat until thickened (about 3 minutes).
5

Turn off the heat and add the shredded cheese. Stir quickly and add the Krazy Salt and black pepper.
6

Transfer onto a serving dish and sprinkle with Parmesan cheese and parsley.