*  Exported from  MasterCook  *

                              Tomato Risotto

Recipe By     : BBC Vegetarian Good Food, July 1997
Serving Size  : 4    Preparation Time :0:30
Categories    : Main Courses                     Rice
                Vegetarian                       New

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 250      ml            tomato juice
   1      litre         vegetable stock
   2      tbsp          olive oil
   1      med           onion -- finely chopped
   1                    garlic clove -- crushed
 350      g             risotto rice
   4                    plum tomatoes -- chopped
   6                    sun-dried tomatoes in oil -- drained and chopped
   3      tbsp          fresh basil leaves -- torn
                        plus extra to garnish
                        seasoning

1. Heat the tomato juice and stock in a large pan and leave on a gentle
simmer. Heat the oil in a separate large pan and cook the onion and garlic
for 5 minutes until softened. 

2. Stir in the rice to coat with the oil, then add a ladleful of the hot
stock. Cook over a gentle heat, stirring continuously, until the liquid has
been absorbed. Continue in this way until nearly all the stock has been
added (this will take about 20 minutes).

3. Add the tomatoes and basil with the remaining stock and cook, stirring
occasionally, until the liquid has been absorbed and the rice is tender.
Season to taste. Serve hot, garnished with fresh basil.


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NOTES : Vegan 
Preparation: 5 minutes
Cooking: 25 minutes
Serves 4
Not suitable for freezing

Per serving: 487 cals, 15g fat