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    Tomato ‘risotto’

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    Tomato ‘risotto’

    • Preparation time: 5 minutes
    • Cooking time: 30 minutes
    • Total time: 35 minutes

    Serves: 4


    1 tsp light olive or rapeseed oil
    400g pack Cooks’ Ingredients Soffritto Mix
    250g pack Quick Cook Italian 5 Grains
    400g can chopped tomatoes
    750ml chicken or vegetable stock
    300g mixed antipasti (eg roasted peppers, olives and artichokes)
    Fresh basil leaves or 2 tbsp Sacla Classic Basil Pesto, to serve


    1. Heat the oil in a small sauté pan. Fry the soffritto for 1 minute, then add the grains and fry for 2 more minutes.

    2. Stir in the tomatoes, stock and seasoning. Simmer, covered, for 25 minutes, or until most of the liquid has been absorbed. Stir in the antipasti. Garnish with the basil leaves or pesto. 

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