Risotto with tomato and fresh basil
Via: Simply Delicious Vegetarian - Carla Bardi
Serves 4
Preparation 15 min
Cooking 40 min
1/3 c. butter
1 small onion, finely chopped
2 cups peeled and chopped tomatoes (I used canned)
1 3/4 cups risotto rice (I used basmati, which is an italian rice for risotto)
1/3 c. dry white wine (I left this out, and added extra water)
3 cups boiling vegetable stock
20 basil leaves, torn
1/4 c. freshly grated parmesan cheese
salt and freshly ground black pepper
Melt 2 tablespoons of the butter in a large saucepan over medium heat. Add the onion and saute until transparent, 3-4 minutes. Add the tomatoes and mix well. Cook until the tomatoes have broken down and the mixture is slightly thickened, about 20 minutes.
Melt 2 tablespoons of the remaining butter in a large frying pan over medium heat. Add the rice and saute for 2 minutes. Pour in the wine (I used water) and cook until it evaporates. Stir in the tomato sauce and basil. Begin adding the stock, 1/2 cup at a time, cooking and stirring until each addition has been absorbed and the rice is tender, 15-18 minutes.
Stir in the remaining butter and the Parmesan. Season with salt and pepper.
Remove from the heat and let rest for 1 minute. Garnish with the extra basil and serve hot.
I also added a little bit of cooking cream to make it a little creamer.
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