Tomato-Okra Risotto

Preparation time: 5 Cooking time: 25 Serves: 2


Okra in a tomato-juice risotto


  • 4 oz risotto rice
  • shredded mozzarella
  • okra (cut)
  • 2 cups tomato juice
  • basil olive oil


Coat bottom of pot w/oil. Pour in rice, let it fry for 2 minutes to open kernels. Slowly pour about 1/2 cup tomato juice into pot. Stirring continuously, slowly add remaining liquid throughout process, as rice absorbs liquid. In last 10 minutes, add okra and shredded cheese, stir. Serve hot.

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