Tomato Risotto - Quick and Easy Sunday Night Dinner

It's Sunday, I was determined not to go to the shops for food.
One must use the fridge, freezer and pantry.
I pulled some tomato soup that I made a year ago.
See what I mean, we fill the freezer then let it sit there.

So for this tasty Risotto which I have 'calorie counted' on the iPad...an excellent App.
Called My Net Diary

So you will need

1 tablespoon olive oil
1 med onion chopped
1 cup arborio rice
75 mls white wine
200 mls homemade tomato soup
Hot water
Sea salt and black pepper


1 red pepper roasted deseeded and large chop
100 gms frozen peas
7 gms finely grated Parmesan Cheese
20 gms butter

First bring tomato soup to a simmer in a pot
Then heat olive oil in a wide pan to medium heat
Add onions
Season with sat and pepper
Cook gently till soft
Add rice
Toss to cover with the oil and onion mix
Add white wine
Heat to evaporate the wine
Now start to slowly add the hot soup
Ladle by ladle
Stir well between each addition
This absorbs into the rice grains for maximum taste and creaminess

Keep on adding till you have used the soup
Now start slowly adding the hot water by the ladle
Taste to see if the rice is cooked
Also taste and adjust seasoning if necessary

The rice needs to be tender, with a slight bite. (al dente)
Throw in peas and red pepper
Cook another 3-4 minutes
When the rice is cooked to your satisfaction
Take off the heat
Beat in the Parmesan and butter
Into a nice big bowl and devour.

Excellent, quick and pretty too.