Tomato Risotto

A refreshing risotto with the tang of tomatoes. Made from scratch with rice, it's gentle on digestion.

Ingredients

Instructions

1. 1

   Finely chop the onion and sauté in a non-stick pan over a medium heat until softened.

2. 2

   Add the canned chopped tomatoes, water, and consommé and bring to a boil.

3. 3

   Add the cooked rice and simmer over a low heat for 10 minutes, stirring occasionally.

4. 4

   Once it reaches your desired consistency, season with salt and pepper to taste, sprinkle with parsley, and serve.