Semi Dried Tomato & Antipasto Risotto


1 onion

300g Arborio/risotto rice

1L hot vegetable stock

150g brown button mushrooms

100g Food Snob Semi-Dried Tomatoes (finely diced)

2 tablespoons olive oil

Olives to taste

Parmesan to taste

Flat leaf parsley


1. Heat vegetable stock. In a separate pan, heat the olive oil, onions and mushrooms and cook until lightly browned.

2. Add Arborio rice to stock and simmer until cooked through.

3. Add mushrooms and onions to risotto rice and throw in finely diced semi-dried tomatoes.

4. Serve warm with shaved parmesan and Italian flat leaf parsley to garnish.

Delicious served with a glass of rose wine. 

Serves 4

Food Snob