Slow Cooker Tomato Risotto
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Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Nutritional information
Amount per serving
Protein (g)
13.9g
Energy (kJ)
2616kJ
Energy (kcal)
626kcal
Carbohydrate incl. fibre (g)
81.2g
Carbohydrate excl. fibre (g)
73.8g
Sugar (g)
12.1g
Fibre (g)
7.4g
Fat (g)
24.1g
Saturated fat (g)
5.3g
Unsaturated fat (g)
17.7g
Monounsaturated fat (g)
15.0g
Polyunsaturated fat (g)
2.5g
Trans fat (g)
0.0g
Cholesterol (mg)
11mg
Sodium (mg)
649mg
Salt (g)
1.62g
Vitamin A (IU)
2978IU
Vitamin C (mg)
51.2mg
Calcium (mg)
210mg
Iron (mg)
5.44mg
Potassium (mg)
1083mg
Total
55.4g
10464kJ
2506kcal
324.9g
295.2g
48.3g
29.7g
96.5g
21.3g
70.8g
59.8g
10.0g
0.0g
44mg
2596mg
6.49g
11914IU
204.7mg
839mg
21.75mg
4331mg
- 75 ml olive oil
- 2 red onions, quartered
- 2 garlic cloves, bashed
- 2 tsp dried Italian herb seasoning
- 2 - 3 punnets fresh tomatoes
- 300 g Arborio rice
- 200 ml white wine
- 400 ml water
- 1 Knorr Vegetable Stock Pot
- 50 g grated Parmesan for garnish
- 1 Preheat the oven to 180c.
- 2 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.
- 3 Turn on your slow cooker and allow to heat up.
- 4 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 the woodier thyme sprigs. Still in the roasting tin, blitz everything into a smooth sauce, using a hand-held stick blender
- 5 Pour this into your preheated heated slow cooker, add in the risotto rice and stir through.
- 6 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.
- 7 Serve topped with a sprinkle of grated parmesan