Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 2 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
2
- 1L salt-reduced vegetable stock
- 1tablespoons extra virgin olive oil
- 20grams unsalted butter
- 1 small brown onion, finely chopped
- 2 cloves garlic, crushed
- 1 cup arborio rice
- 250grams cocktail truss tomatoes, cut into 2 bunches
- 100grams Yumi’s Dip or Create Basil & Rocket Pesto
- 20grams parmesan, freshly grated
- 1/4 bunch basil, small leaves picked
Description
This comforting, creamy risotto infused with delicious basil and rocket pesto celebrates simplicity and flavour.
Method
Step 1 of 4
Place stock in a saucepan and bring to a simmer over low heat. Heat oil and butter in a medium heavy-based saucepan over medium-high heat. Add onion and garlic and cook, stirring, for 3 minutes or until softened. Add rice and stir to coat in onion mixture.
Step 2 of 4
Add 1/2 cup warmed stock to rice mixture. Cook, stirring, until absorbed. Repeat with remaining stock, adding 1/2 cup at a time, until liquid has absorbed and rice is tender (about 20 minutes).
Step 3 of 4
Meanwhile, preheat oven to 220°C/200°C fan-forced. Grease and line a baking tray with baking paper. Place tomatoes on tray. Bake for 10 minutes or until collapsed slightly.
Step 4 of 4
Stir pesto through risotto. Spoon risotto into bowls. Top with roasted tomato and parmesan. Serve sprinkled with basil.'
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