Microwave Tomato Risotto

1. 1

   Place stock in a saucepan and bring to boil on stove. You can use the stock cold if you can't be bothered doing this but the risotto will take longer to cook.

2. 2

   In a large microwave casserole dish, with a lid, cook onion in the oil for 2 mins on high.

3. 3

   Add rice and cook a further 2 minutes in microwave oven.

4. 4

   Add chicken stock and tomatoes and cook, covered, on high for about 15- 20 mins until liquid is almost absorbed.

5. 5

   Allow to stand for 5 mins then fold in the romano and butter.

6. 6

   Sprinkle extra romano on top to serve.

7. 7

   Note: If you wish you can substitute the canned tomatoes for fresh, skinned tomatoes,which gives a slightly different result.

* Per serving · 4 servings · Values may vary.

No additional tips available.