Tomato Rissotto

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Tomato Rissotto

Serves 6

4 cups, 1 1/3 pt vegetable stock

2 cups, 16 fl oz tomato juice

15 g, 1/2 oz vegan margarine or vegetable oil

2 3/4 cup, 1 1/4 lb arborio or rissotto rice

10 sun-dried tomatoes, sliced

2 tomatoes, sliced

125 g, 4 oz olives, pitted

freshly ground black pepper to taste.

Place the stock and tomato juice in a large saucepan and bring to a boil. Reduce

the heat

but keep warm.

Melt the marge in another large saucepan. Add the rice and cook, stirring

constantly, for

3 minutes. Pour 1 cup (8 fl oz) of the stock into the rice pan and cook,

stirring

constantly until all the stock has been absorbed. Keep adding stock in this

manner, until

all the liquid is gone and the rice is soft.

Stir the sun-dried tomatoes, tomatoes, olive and black pepper into the mixture

and cook

for 2 more minutes.

serve rissotto with a green leafy salad.

Recipe from Healthy Vegetarian Food by The Cook's Collection.

 

 

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