Tomato Risotto
Cooking Time: 30 Minutes
Serves: 2 - 3
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1. Finely chop the onion, and slice the mushrooms. Heat the butter in a saucepan and fry the onions and mushrooms for about five minutes until the onion is soft.

2. Add the rice and fry for about three minutes until the rice looks opaque.

3. Stir in the wine, tomatoes and chicken stock. Simmer gently following the instuctions on the rice packaging (typically about 15 minutes) until most of the liquid is absorbed.

4. Add salt and pepper to taste (being careful with the salt as the stock will normally contain salt) and serve.

If the rice starts to get dry in step 4, simply add some water.

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See Also: Recipes
  Spinach & Feta Cannelloni
  Spanish Tortilla
See Also: Book Reviews
  The Food of Italy by Sophie Braimbridge
  River Cafe Italian Kitchen by Rose Gray
  Vegetarian Cooking for Everyone by Deborah Madison
  Madhur Jaffrey's World Vegetarian by Madhur Jaffrey

Recipe Ingredients
30g Butter
1 Onion
6 Mushrooms
170g Risotto Rice
200ml Red Wine
400g tin Tomatoes Chopped
300ml Chicken Stock
Black Pepper

Tomato Risotto

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