New Update
| Main ingredients | Tomatoes, Arborio rice, Garlic, Crushed black peppercorns, Olive oil, Onion, White wine, Vegetable stock, Cream cheese, Butter, Parmesan cheese, Fresh basil leaves |
| Cuisine | Italian |
| Course | Rice |
| Prep time | 15-20 minutes |
| Cook time | 40-45 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 3-4 medium tomatoes, quartered
- 1 cup Arborio rice
- 6-8 garlic cloves
- Crushed black peppercorns to taste
- Salt to taste
- 1 teaspoon + 1 tablespoon olive oil
- 1 tablespoon finely chopped garlic
- 2 tablespoons finely chopped onion
- ¼ cup white wine
- 3 cups vegetable stock
- 1 tablespoon cream cheese
- 1 tablespoon butter
- 2 tablespoons grated parmesan cheese
- 4-5 fresh basil leaves
- Fresh basil sprig for garnish
Method
- Preheat the oven at 200° C.
- Place the tomatoes and garlic cloves on a baking tray, sprinkle crushed black peppercorns, salt and 1 teaspoon olive oil over them. Keep the tray in the preheated oven and roast for 20-25 minutes.
- Meanwhile, heat the remaining olive oil in a deep non-stick pan, add chopped garlic and onion, mix and saute till translucent.
- Add Arborio rice, mix well and saute for 1 minute. Add white wine, mix well and cook for 1 minute.
- Add vegetable stock and salt, mix well and cook for 5-6 minutes.
- Meanwhile bring the tray out of the oven and allow the roasted tomato mixture to cool slightly and blend it to a fine puree.
- Add the blended puree to the rice mixture and mix well. Continue to cook for 6-8 minutes.
- Add cream cheese, butter and parmesan cheese. Tear the basil leaves and add into the pan and mix well.
- Transfer the risotto into a serving bowl and serve hot garnished with basil sprig.
Advertisment
