Buon appetito!
Risotto with tomato & fresh herbs
Ingredients
4 persons
- 2 onions, chopped
- 4 cloves of garlic
- 4 tablespoons olive oil
- 300 grams risotto rice
- 160 milliliters of white wine
- 500 milliliters of vegetable broth
- 500 milliliters ELVEA Pomo e Legumi
- 100 milliliters of coconut milk
- 8 sun-dried tomatoes
- 2 tablespoons sugar
- 2 handfuls of arugula
- salt
- pepper
- basil
- chopped
- oregano
- grated parmesan
Preparation
-
1
Pour some olive oil into a pan and set over high heat
-
2
Add the finely chopped onion and garlic and sauté for 2-3 minutes
-
3
Add the risotto rice and stir for 1 minute
-
4
Pour over 1 glass of white wine
-
5
Turn the heat down just a little bit
-
6
Pour 250 ml of vegetable broth into the rice over the course of 12 to 15 minutes. Pour it in little by little, each time it is just about to dry up.
-
7
Add 250 ml of Elvea Pomo e Legumi and stir
-
8
Pour in the coconut milk, add the sun-dried tomatoes, and stir well
-
9
Season with basil, oregano and salt
-
10
Finish with fresh cherry tomatoes, arugula, parmesan shavings, pepper and salt
