Balsamic Risotto with Tomatoes & Basil
Experience a taste sensation like no other with our balsamic risotto, adorned with the vibrant colors and flavors of cherry tomatoes and fresh basil, and elevated by the complex profile of Vegeta seasoning. Each spoonful is a journey through layers of taste, where the creaminess of risotto is complemented by the sweet and tangy notes of balsamic, all while Vegeta's aromatic blend weaves its magic.
Ingredients
400g PEELED CANNED TOMATOES OR 400g CHERRY TOMATOES
1 1/2 CUPS OF ABORIO RICE
2 CLOVES OF GARLIC
1/2 TEASPOON THYME
2 TABELSPOONS OLIVE OIL
BLACK PEPPER
1 SMALL ONION
1-2 TABELSPOONS OF TOMATO PASTE
1 LITRE OF WATER
2 TEASPOONS VEGETA GOURMET, ORGANIC OR CHICKEN
PARMESAN CHEESE
60g BUTTER
30mL BALSAMIC VINEGAR​
BASIL LEAVES
Preparation
1
BRING 1 LITRE OF WATER TO THE BOIL AND ADD IN 2 TEASPOONS OF YOUR VEGETA STOCK & SEASONING​
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2
IN A WIDE PAN, MELT 30g OF BUTTER, ADD FINELY CHOPPED ONION UNTIL TRANSLUCENT, THEN THE GARLIC AND FRY UNTIL FRAGRANT. THEN ADD IN YOUR TOMATO PASTE AND COMBINE. STIR IN YOUR RICE AND LET THE RICE ABSORB ALL THE LIQUID IN THE PAN.
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3
POUR HALF A CUP OF STOCK AT ONCE, SLOWLY STIRRING THE RICE AND ALLOWING THE RICE TO ABSORB THE STOCK
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4
ONCE THE RICE HAS ABSORBED THE STOCK, CONTINUE ADDING IT IN THE SAME WAY UNTIL THE RICE IS COOKED.
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5
WITH THE LAST REFILL OF STOCK, ADD YOUR BALSAMIC VINEGAR, CHERRY TOMATOES & THYME. LET THE TOMATOES SOFTEN SLIGHTLY WHILST STIRRING OFTEN.
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6
REMOVE FROM THE HEAT, STIR IN YOUR PREFFERED AMOUNT OF PARMESAN ALONG WITH THE REMAINING 30g OF BUTTER AND BLACK PEPPER TO TASTE.
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7
GARNISH WITH YOUR FRESH BASIL LEAVES AND ENJOY!
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TIP
IF YOU WANT A MORE BALSAMIC VINEGAR PRESENCE, ADD AN EXTRA TEASPOON AFTER THE 6th STEP IS COMPLETE.
