Moulded Tomato Risotto Recipe

This risotto uses easy cook brown rice and makes a nice centrepiece for a meal.

Ingredients for Moulded Tomato Risotto:

• 3 tablespoons olive oil
• 2 medium onions, peeled and chopped
• 14 oz (400 g) easy cook brown rice
• 1 lb ripe tomatoes, peeled and crushed or 14 oz (400 g) tin canned tomatoes, undrained and mashed
• 3 tablespoons tomato purée
• 1 ¾ pints (1 litre) hot vegetable stock (you can use stock cubes)
• 3 oz (85 g) butter
• 4 oz (112 g) parmesan cheese
• 2 tablespoons chopped fresh basil
• Salt and ground black pepper

Method for Moulded Tomato Risotto:

1. Heat the olive oil in a large frying pan, add the onions and cook over a medium heat for 10 minutes or so until soft and golden.
2. Stir in the rice and cook for a couple of minutes longer.
3. Add the tomatoes, tomato purée and stock and cook, stirring frequently, until all of the liquid is absorbed and the rice is cooked.
4. Stir in the butter, parmesan cheese, basil and season to taste.
5. Spoon into a well-greased oven-proof bowl, cover and bake for 10-15 minutes in a pre-heated oven at Gas Mark 6/200°C/400°F.
6. Allow to stand for 5 to 10 minutes before turning out onto a plate.

Serves 6. Goes well with a green salad and coleslaw.