Easy Lunch in 10 Minutes - Summery Tomato Risotto

Easy Lunch in 10 Minutes - Summery Tomato Risotto

Enjoy this tasty risotto alone or with your children.

Ingredients: 1 serving

Hot cooked white rice
120 g
Tinned chopped tomatoes
120 g
Onions (finely chopped)
1/4 medium
Carrot (finely chopped)
2 tablespoons
Tinned sweet corn
20 g
Shredded cheese (easy melting type)
30 g
Olive oil
1 tablespoon
Grated Parmesan cheese
as required
Krazy Salt (or plain salt)
a small amount
Black pepper
a small amount
Soup stock
★ Soup stock cube
★ Water
200 ml


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.

Story Behind this Recipe

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.