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Microwave Tomato, Ricotta and Spinach Risotto
Ingredients
  • 3 ¼ cups boiling water
  • 2 Massel vegetable stock cubes, crumbled
  • 2 tbsp tomato paste
  • 2 tbsp olive oil
  • 1 small brown onion, finely chopped
  • 1 garlic clove, crushed
  • ½ cup dry white wine
  • 2 cups arborio rice
  • 400g can crushed tomatoes
  • 200g fresh ricotta cheese, crumbled
  • 50g baby spinach
  • ⅔ cup shredded fresh basil leaves
  • Small basil leaves, to serve
Steps
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