Tomato Risotto & Risotto Balls

onehandedcooks.com.au

Anita Wright

1½ cups arborio rice

1 carrot, peeled, grated

1 clove garlic, crushed

¼ leek, finely sliced

½ small brown onion, finely sliced

1 to 2 cups cherry tomatos, halved (or use 1 tin diced tomatos)

2 tbs salt reduced tomato puree

½ cup grated cheese

2 cups vegetable stock*, salt reduced

2 cups water

1 tbs parsley, finely chopped

1 tbs butter

(Risotto ball extras)

1 cup breadcrumbs, fresh or packet

1 egg

2 tbs olive oil

note: Note: store bought stocks often contain gluten

Directions at onehandedcooks.com.au

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