Tomato risotto
Dinner, Gluten Free, Lunch, Vegetarian Mediterranean Frying, Simmering
July 19, 2019
My kids always love margherita pizza which is basic and simple but never disappoints them. I thought I can make something like this, simple and basic but delicious risotto. So here is the one. It maybe a bit cheat recipe as I use vegetable stock but it is delicious! Konyaku Rice absorbs the stock flavour and it’s perfect for your quick lunch!
Mari
- Prep: 5 mins
- Cook: 20 mins
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5 mins
20 mins
25 mins
Ingredients
1 packet of DRIED KONYAKU - Rice Style
1 cube vegetable soup stock (or follow the instruction of the products)
Directions
1put the butter in a small pan and turn on the low heat. When the butter is melted, put the onion and mix well until it turns to caramelized brown colour
2add DRIED KONYAKU Rice, water, soup stock and bring to boil with medium heat. Turn down to low heat and simmer for 10 minutes.
3add tomato can and simmer for 5 minutes.
4add parmesan cheese, thyme and mix roughly, then adjust the taste with salt & pepper. Enjoy!
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