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Slow Cooker Tomato Risotto
- Vegetarian
Sweet tomatoes are slow-cooked to caramelised perfection to give this risotto a wonderful depth of flavour.
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2 H
Cooking Time
-
Easy
Difficulty
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10 MINS
Prep Time
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4 People
Serves
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Preheat the oven to 180c.
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Lay out the tomatoes in a large roasting tin. Add in the quartered red onions, garliccloves, dried Italian herb seasoning and a generous sprinkle of sea salt. Now pour over the olive oil, submerging the tomatoes somewhat and place in the oven for 40 minutes.
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Turn on your slow cooker to the "Medium" setting and allow to heat up.
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When the tomatoes are caramelised and starting to melt into a rich, fragrant sauce, remove from the oven and allow to cool. Take out the vine stalks and blitz everything into a smooth sauce, using a blender or handheld stick blender.
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Pour this into your preheated heated slow cooker, add in the risotto rice and stir through.
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Pour over the white wine and the water, then add in a Knorr’s vegetable stock pot andallow to melt into the sauce. Give everything a good stir, cover and leave for an hour and a half, until the rice has absorbed all of the sauce.
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Serve topped with a sprinkle of grated parmesan
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Energy (kcal) | 575.97 kcal |
| Protein (g) | 14.53 g |
| Sugar (g) | 3.82 g |
| Fat (g) | 17.39 g |
| Fibre (g) | 6.75 g |
Knorr product used
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