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Easy Lunch in 10 Minutes - Summery Tomato Risotto
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Chef :
cookpad.japanEasy Lunch in 10 Minutes - Summery Tomato Risotto
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.
Ingredient
Food ration :
1 serving
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 dash
Krazy Salt (or plain salt)
1 dash
Black pepper
200 ml
★ Water
Cooking instructions
* Step 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.
* Step 2
Finely chop the onion and carrot. Drain the sweet corn.
* Step 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.
* Step 4
Add the soup stock to Step 3 and cook over a medium heat until thickened (about 3 minutes).
* Step 5
Turn off the heat and add the shredded cheese. Stir quickly and add the Krazy Salt and black pepper.
* Step 6
Transfer onto a serving dish and sprinkle with Parmesan cheese and parsley.
Note: if there is a photo you can click to enlarge it
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