Recipe By : BBC Vegetarian Good Food, July 1997
Serving Size : 4 Preparation Time :0:30
Categories : Main Courses Rice
Vegetarian New
Amount Measure Ingredient -- Preparation Method
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250 ml tomato juice
1 litre vegetable stock
2 tbsp olive oil
1 med onion -- finely chopped
1 garlic clove -- crushed
350 g risotto rice
4 plum tomatoes -- chopped
6 sun-dried tomatoes in oil -- drained and chopped
3 tbsp fresh basil leaves -- torn
plus extra to garnish
seasoning
1. Heat the tomato juice and stock in a large pan and leave on a gentle
simmer. Heat the oil in a separate large pan and cook the onion and garlic
for 5 minutes until softened.
2. Stir in the rice to coat with the oil, then add a ladleful of the hot
stock. Cook over a gentle heat, stirring continuously, until the liquid has
been absorbed. Continue in this way until nearly all the stock has been
added (this will take about 20 minutes).
3. Add the tomatoes and basil with the remaining stock and cook, stirring
occasionally, until the liquid has been absorbed and the rice is tender.
Season to taste. Serve hot, garnished with fresh basil.
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NOTES : Vegan
Preparation: 5 minutes
Cooking: 25 minutes
Serves 4
Not suitable for freezing
