Tomato-basil Risotto with Pine Nuts

Summary

Ingredients

• 400 g risotto rice or rice puddin
• 2 large onions
• 2 cloves garlic
• Basil, 2 pots
• 2 glasses tomato (s), dried in oil
• 800 ml vegetable stock
• 250 g cocktail tomatoes
• 1 cup sour cream
• 1 cup herbal processed cheese
• 200 g parmesan, freshly rated
• salt and pepper
• Oil, e.g., safflower oil

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Instructions

1. Finely chop the onions and garlic and sauté in a little oil. Add the rice (if you have rice pudding, add a little more oil), pour on the vegetable stock, bring to the boil and let the rice simmer for about 20 minutes on a low level.
2. Quarter the tomatoes, puree the sun-dried tomatoes with the mixer, roughly chop the basil and pine nuts.
3. When the rice is cooked, mix in all the ingredients except for the basil and season the risotto to taste. Finally fold in the basil and serve immediately hot.