Ingredients
300g risotto rice
1tsp olive oil
1 vegetable stock cube
900ml water
400g tin of chopped tomatoes
1tbsp tomato puree
120g soft cheese
basil
1. Dissolve stock cube in water and bring to the boil. Keep hot
2. Heat oil in pan, add rice and cook for 2 minutes
3. Pour 1 ladleful of hot stock over the rice. When this has absorbed, stir and add another ladleful of stock. Keep doing this until all stock is absorbed
4. Add tomatoes and tomato puree and stir well.
5. Remove from heat and stir in the soft cheese
6. Garnish with basil leaves and serve immediatley
Serves 4
