INGREDIENTS 410gr Horio chopped tomatoes 1 lt vegetable stock 2 tbsp Horio Soft with Cow Butter 1 tbsp Horio Koroneiki variety olive oil 1 finely chopped onion 2 finely chopped garlic cloves 1 finely chopped rosemary sprig 250gr risotto rice 300gr halved grape tomatoes 1 small bunch of basil, roughly chopped 4 tbsp grated parmesan | | DIRECTIONS- In a blender mix Horio chopped tomatoes and half the vegetable stock until smooth.
- Put the mixture in a small pot with the rest of the stock and simmer.
- Meantime, put Horio Soft with Cow Butter and Horio Koroneiki variety olive oil in a large pot and melt butter.
- Add onion and sauté until soft, for 6-8 minutes.
- Add garlic and rosemary and continue for 1 minute.
- Add rice and mix for 1 minute.
- In the large pot, slowly add warm tomato with stock.
- Cook, stirring often, adding stock as it evaporates.
- After adding half the stock, add grape tomatoes. After 20-25 minutes, the rice should be creamy and soft, tomatoes soft as well and stock completely evaporated.
- Cover, leave for 1 minute and add basil.
- Garnish with grated parmesan and black pepper and serve.
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