Cheesy Tomato Risotto

Name: Cheesy Tomato Risotto
Ingredients: 1 ounce unsalted butter; 1 small onion, chopped; 1 carrot, cut into 1/2in cubes; 1 zucchini, cut into 1/2in cubes; 6 ounces arborio rice; 2 cups chicken stock; 14 ounces canned chopped tomatoes; 2 ounces cheddar cheese, grated, plus extra; cheddar cheese, to serve; 2 ounces parmesan cheese, grated, plus extra; parmesan cheese, to serve

11 ingredients

7 steps

Ingredients

1 ounce unsalted butter
1 small onion, chopped
1 carrot, cut into 1/2in cubes
1 zucchini, cut into 1/2in cubes
6 ounces arborio rice
2 cups chicken stock
14 ounces canned chopped tomatoes
2 ounces cheddar cheese, grated, plus extra
cheddar cheese, to serve
2 ounces parmesan cheese, grated, plus extra
parmesan cheese, to serve

Directions

1

Melt butter in a saucepan over low heat.
2

Add onion, carrot and zucchini and cook, stirring, for 8 minutes or until softened.
3

Add rice and stir to coat grains, then add stock and tomatoes.
4

Bring to boil, then return heat to low.
5

Cover and cook for 15 minutes until nearly all liquid is absorbed.
6

Stir in cheese and stand for 5 minutes.
7

Serve in bowls, topped with extra cheese.