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Ingredients

25g unsalted butter
1 small onion, chopped
1 carrot, cut into 1cm cubes
1 zucchini, cut into 1cm cubes
180g arborio rice
450ml Massel chicken style liquid stock
400g canned chopped tomatoes
50g grated cheddar, plus extra to serve
50g grated parmesan, plus extra to serve

Method

Step 1 Melt butter in a saucepan over low heat.
Step 2 Add onion, carrot and zucchini and cook, stirring, for 8 minutes or until softened.
Step 3 Add rice and stir to coat grains, then add stock and tomatoes. Bring to boil, then return heat to low. Cover and cook for 15 minutes until nearly all liquid is absorbed. Stir in cheese and stand for 5 minutes. Serve in bowls, topped with extra cheese.

Cheesy tomato risotto

How to make Cheesy tomato risotto

Ingredients

Method