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Tomato risotto
Fruit and vegetables
½
onion
, finely chopped
¼
garlic
clove, crushed
150g/5oz
butternut squash
, peeled and cut into 1cm/½in cubes
10
cherry tomatoes
, halved
2 baby
courgettes
, halved lengthways and sliced into 1cm/½in thick pieces
1 baby
fennel
, sliced
Tins, packets and jars
200g/7oz
risotto rice
, such as carnaroli
300ml/10½fl oz
tomato essence
or
passata
Cooking ingredients
2 tbsp
olive oil
, plus extra for drizzling
Salt and freshly ground
black pepper
½ tsp
coriander seeds
, lightly crushed
Dairy, eggs and chilled
2 tbsp
mascarpone
cheese
4 tsp freshly grated
parmesan
, plus extra for sprinkling
Other
300ml/10½fl oz water
80g/3oz
peas
4 tbsp baby salad leaves
Back to recipe
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