Tomato-basil Risotto with Pine Nuts
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- Quarter the tomatoes, puree the sun-dried tomatoes with the mixer, roughly chop the basil and pine nuts.
- 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.
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