Tomato Risotto



Standard Supplier 28th August 2014

Tomato Risotto

Portions: 10


  • Ingredients
  • 1Ltr water
  • 30ml MAGGI® Vegetable Liquid Concentrated Fonds
  • 1 red onion, finely chopped
  • 1tbsp olive oil
  • 450g risotto rice – use Arborio or Carnaroli
  • 400g MAGGI® Rich & Rustic Tomato Sauce
  • 75g low-fat cream cheese
  • 50g Parmesan cheese, finely grated
  • 10g fresh basil leaves, chopped


Add the water to a large pan and bring to the boil. Reduce to a simmer and add the vegetable fonds.
Add the onions and oil to another saucepan over a medium heat. Fry for 5 minutes or until soft and without colour.
Add the rice and stir for 1 minute, then add the vegetable stock followed by the tomato sauce.
Bring to the boil then reduce to a low heat. Cover and cook for 20 minutes or until the rice is tender and the liquid has been absorbed.
Stir in the cream cheese, basil and parmesan then remove from the heat
and allow to stand for 2 minutes.
Divide into 10 dishes and serve.

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