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Balsamic Risotto with Tomatoes and Basil
main course, rice, light summer
Preparation
45 min
Portion for
4
Ingredients
150g Cherry Tomatoes
Great tip: Choose the ingredients you already have and find out which ones you're missing. Let that help you decide what to cook.
Preparation
- Prepare 1L of stock using the boiling water and 2 teaspoons of Vegeta Gourmet Stock & Seasoning Powder
- In a wide pan, melt 30g of butter with olive oil over medium heat. Add the onion and cook until translucent, then add the garlic and sauté until fragrant then add in your dry white wine. Stir in the rice and let it absorb the butter and wine completely.
- Begin adding the stock, 1/2 cup at a time, stirring constantly and allowing the rice to absorb the liquid before adding more.
- Continue adding stock until the rice is cooked and creamy.
- With the final addition of stock, stir in the balsamic vinegar, tomatoes, and thyme. Cook until the tomatoes soften slightly, continuing to stir.
- Remove from heat and stir in the remaining 30g of butter and grated Parmesan cheese. Season with black pepper to taste.
- Serve hot and enjoy!
Advice
ORGINALLY HAS PODRAVKA LIQUID CHICKEN STOCK
REPLACED WITH VEGETA GOURMET.
May be better considering there is no meat in the dish.
like it?