Herb Risotto with Leftover Rice

Ingredients list for Herb Risotto with Leftover Rice

• 3 cups Left over Kolum Rice
• 2-3 sprigs Thyme
• 2 medium Onions
• 4 tablespoons Extra virgin olive oil
• 8-10 cloves Garlic
• 1 1/2 cups Vegetable stock
• to taste Salt
• to taste Crushed black peppercorns
• 50 grams Parmesan cheese
• 15-20 Cherry tomatoes
• 1/4 cup Fresh cream
• 2 tablespoons Butter
• 7-8 florets Broccoli,blanched
• 8-10 Basil leaves

Method

1. Chop onions. Heat 2 tbsps extra virgin olive oil in a deep non stick pan. Add onions and saute till soft. Crush garlic cloves and add and continue to saute till fragrant. Add rice and mix well. Add half the vegetable stock, salt, freshly crushed black peppercorns and cook.
2. Grate some parmesan cheese directly into the pan and mix. Add the remaining stock and mix. Cover and continue to cook. Heat remaining extra virgin olive oil in another non stick pan. Make small slits on half the cherry tomatoes and halve the remaining.
3. Add all of them to the second pan. Add salt, freshly crushed black peppercorns and mix. Add fresh thyme to the rice and mix. Add cream and butter and mix well. Add broccoli florets to the tomatoes in the second pan and mix.
4. Tear fresh basil leaves and add to the rice. Add most of the tomatoes and broccoli and mix. Transfer the risotto into a serving bowl, put the remaining tomatoes-broccoli over. Make shavings of the remaining parmesan cheese and place over the rice, sprinkle some crushed black peppercorns.
5. Serve hot.

Nutrition Info