Slow Cooker Tomato Risotto
- 1 Knorr Vegetable Stock Pot
- 50 ml olive oil
- 2 red onions, quartered
- 2 garlic cloves, bashed
- 2 tsp dried Italian herb seasoning
- 2 - 3 punnets orange tomatoes or cherry tomatoes
- 300 g Arborio rice
- 200 ml white wine
- 400 ml water
- 50 g grated Parmesan for garnish
Preheat the oven to 180c.
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.
Turn on your slow cooker to the "Medium" setting and allow to heat up.
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.
Pour this into your preheated heated slow cooker, add in the risotto rice and stir through.
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.
Serve topped with a sprinkle of grated parmesan
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||575.968 kcal|
|Protein (g)||14.533 g|
|Sugar (g)||3.819 g|
|Fat (g)||17.387 g|
|Fibre (g)||6.747 g|
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