Tomato Risotto Recipe

With lots of cheese and rice, this make a hearty side dish or llight dinner dish.

You can make this a bit fancier by adding shrimp, chicken, or some spicy sausage.

Ingredients

• 400 grams (1 14.5 oz. can) Canned Tomatoes (Diced or Whole as you prefer), undrained.
• 350 grams (2 cups) White Rice, cooked.
• 85 grams (1/2 medium) Onion (Yellow or White), chopped.
• 21 grams (2 slices) Bacon, chopped.
• 80 grams (1 cup) Cheese (Mozarella or mixed Pizza Cheese), shredded.
• 10 grams (2 tsp) Beef or Chicken Consommé powder. If using cubes, use 2 cubes, and smash with a large spoon before adding to the recipe. Other "Soup Stock Powders" may also be used.
• 2.85 grams (1/2 tsp) Salt.
• 0.29 grams (1/8 tsp) Black Pepper, fresh ground, amount to taste.

Preparation

1. Place chopped Onion and Bacon on a plate, cover with plastic wrap, and warm in a microwave at 700W for about 90 seconds.
2. Put Tomatoes, Rice, Consommé, Salt, Pepper, and warmed Onion and Bacon in a bowl or sauce pan. Mix well.
3. Divide into bowls or soup crocks.
4. Cover with Cheese
5. Warm in oven at 180°C (350°F) for about 5 minutes until Cheese melts.

Serving Suggestions

References