Monday, 10 August 2015

Tomato, onion and sweetcorn risotto.

An Italian style risotto minus the spices and garlic but bursting with flavour and nutrients. Made from mostly tinned veg, this risotto can also be made very cheaply. This meal is gluten free and perfect for vegetarians too! 


    (Serves 2)

  • 1 tin of plum tinned tomatos
  • Half a tin of tinned sweetcorn (100g)
  • 1 cup of aribo rice (225g)
  • 2 small white onions
  • 1 veg stock cube dissolved into 200ml of boiling water 


  1. Chop and fry the shallots in a pan with a little olive oil.
  2. Heat a large saucepan over a medium heat.
  3. Add the stock and regularly stir until rice is almost cooked and stock is absorbed. This should take about 20 minutes.
  4. Next stir in the tinned tomato.
  5. Finally leave to simmer for 3-5 mins 
  6. After this add the tinned sweetcorn and stir in, leave for 1 minute no longer as the sweetcorn will lose its naturally taste.
  7. Pop in microwave for 40 seconds if you enjoy your food pipping hot. 


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