* 295g can condensed tomato soup
* 600ml (1 pint) vegetable stock
* 1 onion, peeled and chopped
* 1 garlic clove, peeled and crushed
* 1 stalk celery, finely chopped
2 tablespoons chopped oregano * (or 1 tsp dried)
* 150g (5oz) Risotto or Camargue red rice
* 250g (9 oz) red cherry tomatoes, halved
* Parmesan cheese, such as chips for garnish
* Oregano to garnish
1st Pour the tomato soup in a pot and add the vegetable stock, onion, garlic, celery and oregano. Bring to the boil and simmer gently for about min fifth
2nd Tip the rice into the pot and bring a gentle simmer. The rice cook slowly for 17-20 minutes, stirring occasionally, until the rice is almost tender. If you are with Camargue red rice, this takes a little longer to cook (up to 25 minutes) in this case, you need to add some more stock at the end of cooking could be.
3rd Stir, add in the halved tomatoes and 2-3 minutes or until the tomatoes are heated through. Then season to taste with oregano and grated Parmesan cheese and accompanied with a green salad garnished serve.
Cook’s tip: The risotto is also good with a few mushrooms added at the beginning and boiled together with the onion and celery. Per serving: 510 calories, 13g fat (1.1g saturated) Nutritional info: Tomatoes contain lycopene, a powerful antioxidant that is essential for maintaining the health of the prostate.
Nutrition information per serving
* 510 Calories (kcal)
* Fat 13.0g
* Saturated fat 1.1g
This nutrition information is only a guide and is at 2,000 calories per day. For more information about healthy nutrition, please visit the Food Standards Agency website.
Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.