Risotto al Pomodoro e Basilico (Tomato and Basil Risotto)
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Ingredients
- 320 g arborio risotto rice
- 300 g passata
- 1 onion, finely chopped
- 2 garlic cloves
- 900 ml vegetable stock
- 15 fresh basil leaves
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 419 kcal
- Protein
- 8 g
- Carbohydrate
- 70.3 g
- of which sugars
- 6 g
- Fat
- 11.3 g
- of which saturates
- 1.7 g
- Fibre
- 2.8 g
- Salt
- 1.74 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat 2 tablespoons of the olive oil in a large pan and soften the onion and garlic for 6 minutes.
- 2
Stir in the rice and cook for 1 minute, then add the passata and cook for 2 minutes.
- 3
Add the vegetable stock a ladleful at a time, stirring often, for about 18-20 minutes until the rice is tender but still has a little bite.
- 4
Stir in most of the torn basil and the remaining olive oil.
- 5
Season with black pepper, scatter over the remaining basil and serve straight away.
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