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Easy tomato risotto recipe
Easy tomato risotto recipe from deborahvgray |
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Ingredients170g (6 oz) arborio rice30g (1oz) butter 1 pack cherry tomatoes Vegetable stock (approx 1/2 litre (1 pint)) Parmesan cheese |
Handy HintYou may need more stock so make up a bit more just in case. You can also peel the tomatoes but I like it with the skins left on. |
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Method1. Melt the butter and stir in the rice until coated.2. Gradually add the stock and all the tomatoes, squashing them down to release their juices. 3. Keep adding stock gradually until the rice is soft, turn off the heat and leave the lid on the pan for 10 minutes. 4. Add grated parmesan to taste. | |||||||||||||||||||
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