Directions:
- Preheat the oven to 180 deg C.
- Then melt the butter with the oil in a heavy-based pan and fry the shallot until soft (but not coloured) i.e. for about 5-10 minutes should be great.
- Next, as you turn the heat up slightly, add the rice and stir to coat it thoroughly with the buttery juices.
- Add the puree and the tomatoes and stir well.
- Add a ladle of stock and allow that to bubble!
- Then add the rest of the stock and bring up to a simmer.
- Stir once, transfer to a warm ovenproof dish and put it (uncovered) in the middle of the oven.
- After 10 minutes, remove it and stir once.
- Return to the oven for 10 minutes.
- When the risotto is ready, take it out, stir in the cheese and basil.
- Season and leave to stand for a few minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 330.97 Kcal (1386 kJ) | ||
| Calories from fat | 95.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.64g | 16% | |
|---|---|---|---|
| Cholesterol | 17.69mg | 6% | |
| Sodium | 316.47mg | 13% | |
| Potassium | 305.5mg | 6% | |
| Total Carbs | 47.97g | 16% | |
| Sugars | 10.02g | 40% | |
| Dietary Fiber | 3.03g | 12% | |
| Protein | 7.99g | 16% | |
| Vitamin C | 8mg | 13% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.5mg | 19% | |
| Calcium | 123mg | 12% | |
| Amount Per 100 g | |||
| Calories | 110.9 Kcal (464 kJ) | ||
| Calories from fat | 32.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.57g | 16% | |
|---|---|---|---|
| Cholesterol | 5.93mg | 6% | |
| Sodium | 106.04mg | 13% | |
| Potassium | 102.36mg | 6% | |
| Total Carbs | 16.07g | 16% | |
| Sugars | 3.36g | 40% | |
| Dietary Fiber | 1.01g | 12% | |
| Protein | 2.68g | 16% | |
| Vitamin C | 2.7mg | 13% | |
| Iron | 1.2mg | 19% | |
| Calcium | 41.2mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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