Easy Lunch in 10 Minutes - Summery Tomato Risotto

• 120 grams Hot cooked white rice
• 120 grams Tinned chopped tomatoes
• 1/4 medium Onions (finely chopped)
• 2 tbsp Carrot (finely chopped)
• 20 grams Tinned sweet corn
• 30 grams Shredded cheese (easy melting type)
• 1 tbsp Olive oil
• 1 as required Grated Parmesan cheese
• 1 dash Krazy Salt (or plain salt)
• 1 dash Black pepper
• 1 Soup stock cube
• 200 ml Water

1. Put the ingredients in a heat-proof dish and microwave for about 1 and 1/2 minutes at 600W.
2. Crush any lumps with a spoon.
3. Finely chop the onion and carrot.
4. Drain the sweet corn.
5. Heat the olive oil in a frying pan and fry the onion and carrot.
6. Add the tinned tomatoes, corn, and rice and stir quickly.
7. Add the soup stock to Step 3 and cook over a medium heat until thickened (about 3 minutes).
8. Turn off the heat and add the shredded cheese.
9. Stir quickly and add the Krazy Salt and black pepper.
10. Transfer onto a serving dish and sprinkle with Parmesan cheese and parsley.

white rice, tomatoes, onions, carrot, sweet corn, shredded cheese, olive oil, parmesan cheese, salt, black pepper, cube, water

Taken from cookpad.com/us/recipes/172067-easy-lunch-in-10-minutes-summery-tomato-risotto (may not work)