Beat the Heat Tomato Risotto
Beat the Heat Tomato Risotto
- 4 tbsp butter, divided
- 1 1/4 cups Arborio rice
- 1 onion finely chopped in Eco-Chop
- 1 1/2 cups vegetable stock
- 2 cups petite diced tomatoes (one 14.5 ounce can)
- 1/4 cup FRENCH PANTRY Tomato Tapenade
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella drained and cut into large chunks
- 1/4 cup grated Parmesan
- 1 tbsp fresh basil leaves, chopped
- FRENCH PANTRY bon Salt and Pepper, of choice, to taste
Place Large Round Mold on a microwave safe plate.
Place 2 Tablespoons of butter in Large Round Mold and cover with Octagonal Bonmat. Microwave on high for 30 seconds.
Add rice and onion. Mix, then cover with Octagonal Bonmat and microwave for 3 minutes.
Stir in the vegetable stock and canned petite diced tomatoes. Cook uncovered for 8 minutes. Stir. Then mix in the fresh cherry tomatoes and mozzarella.
Microwave on high for 8 more minutes, or until the rice is cooked and the tomatoes are softened.
Let the risotto sit for 3 minutes. Then stir in the remaining 2 Tablespoons butter, parmesan, tapenade and basil. Top with FRENCH PANTRY Salt and Pepper of choice. Serve hot.
An easy and tasty dish to make. My microwave must be less power than used in this recipe, I added a bit more water, covered it for an extra three minutes after the recommended time.