Mozzarella and tomato risotto with basil
A fabulous and filling meat-free dish that
just takes a little bit of watching while you cook.
Easy/Prepare ahead/Freeze. Prep: 10 mins.
Cook: 30 mins. Serves 4
Ingredients
·
50g (2oz) unsalted butter
·
1 onion, finely chopped
·
400g (14oz) risotto rice
·
150ml (1/4pt) dry white wine
·
1.5 litres (2¾pt) hot vegetable stock
·
250g (9oz) mozzarella, torn into small chunks
·
4tbsp basil, shredded, plus extra leaves to
serve
·
150g (5oz) sun-blushed tomatoes
Directions
1.
In a large pan, melt the butter and gently sauté
the onion for 10 minutes until soft. Add the rice to the pan and stir well
until coated in the butter.
2.
Pour over the wine and increase the heat until
reduced. Slowly add the stock a ladleful at a time until almost all the liquid
has been absorbed by the rice. Continue until all the stock has been added and
the rice is tender. This will take around 15 to 20 minutes.
3.
Season well and stir through the mozzarella,
chopped basil and sun-blushed tomatoes. TO SERVE, scatter with the basil
leaves.
Per serving: 700 calories, 26g fat (15g
saturated), 88g carbohydrate
Make
it easy
Keep any leftovers to make risotto cakes.
Just shape them and fry.
Prawn and mango rice salad
This super-speedy herby salad is ready in
just 10 minutes!
Easy. Prep: 5 mins. Cook: 5 mins. Serves 2
Ingredients
·
250g pack microwaveable Tilda Coconut & Lime
Leaf Steamed Basmati rice
·
150g (5oz) cooked and peeled tiger prawns
·
1/2 red chilli, finely chopped
·
¼ pack fresh coriander, roughly chopped
·
½ pack fresh mint, leaves picked zest and juice
1 lime
·
½ large mango, peeled and chopped
·
100g (4oz) cucumber, halved and ribboned with a
vegetable peeler
·
2tbsp sweet chilli sauce
Directions
1. Heat the rice according to the pack instructions.
2. Place the prawns, chilli, coriander, mint, and lime zest and juice
into a large bowl. Fold through the mango, cucumber and rice. To serve, drizzle
over the sweet chilli sauce.
Per serving: 324 calories, 3.5g fat
(0.5g saturated), 60g carbohydrate
