Ingredients
- 1 liter vegetable stock – use a mild one otherwise it will be too overpowering
- 1 tablespoon butter
- ½ tablespoon olive oil
- ½ small onion, finely chopped
- 115g (a heaping ½ cup) risotto rice – I used Arborio
- 1 ½ tablespoons dry red wine
- a heaping ½ cup broccolini florets, chopped in bite-sized pieces
- 1 tomato, plump but firm, finely diced
- 1 tablespoon cold butter – extra
- ¼ cup (not packed) basil leaves
- 50g (½ cup) parmesan, grated – reserve 1 tablespoon
- freshly ground black pepper
Description
Tomato, Broccolini And Basil Risotto Recipe. Heat The Stock And Keep It Gently Simmering. Place The Butter And Olive Oil In A Large Heavy-based Saucepan Over…
Nibbledish
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