Name: Baked tomato rice
Prep time: 10 min
Cook time: 35 min
Ingredients: 2 tins tomato soup; 100 g butter; 1 onion (finely diced); 1 large carrot (finely diced); 2 sticks celery (finely diced); 1 clove garlic (minced); 1 tsp dry oregano; 1 tbsp tomato purée; 200 g mixed vegetables (I used broccoli and courgette); pinch dry chilli (optional); 250 g carnorolli or arborio rice; 2 tsp salt

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A glass dish filled with creamy orange risotto containing visible pieces of vegetables, such as carrots and broccoli, with a silver spoon resting inside. The dish is placed on a wooden surface.

Main Course Side Dish

Gluten Free Vegetarian

This recipe is for Society members only

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