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5 from 1 vote

Beat the Heat Tomato Risotto

Course Main Course


  • 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.