No-stir tomato and basil risotto
- December 13, 2019
- William Lewis
AKA risotto for busy people: just put the lid on and forget about it
- 1 tbsp olive oil
- 1 red onion, finely chopped
- 150ml white wine
- 600ml hot vegetable stock
- 50g vegetarian Parmesan, grated
- Knob of butter
- 400g risotto rice
- 400g can chopped tomatoes
- 75g cream cheese
- Handful fresh basil leaves
In a pot, heat the oil and margarine over a medium-high warmth. Fry the onion for five minutes until delicate. Include the rice, cook for a moment, at that point include the wine and air pocket until assimilated.
Mix in the tomatoes and stock, season, decrease the warmth to low, spread and cook for 20 minutes until the rice is simply delicate and the fluid has been assimilated.
Mix in the cheeses, remove the warmth and represent five minutes. Mix in the basil leaves and serve.