Recipe for Tomato Risotto 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
250 ml Tomato juice
1 lt Vegetable stock
2 tbl Olive oil
1 med Onion, finely chopped
1 x Garlic clove, crushed
350 gm Risotto rice
4 x Plum tomatoes, chopped
6 x Sun-dried tomatoes in oil, drained and chopped
3 tbl Fresh basil leaves, torn
Plus extra to garnish
Instructions:
Instructions: 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.

NOTES : Vegan

Preparation: 5 minutes

Cooking: 25 minutes Serves 4 Not
suitable for freezing

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