Creamy Tomato And Basil Risotto Recipe

About this recipe

A luscious risotto infused with the tang of fresh tomatoes and the aroma of basil, creating a comforting and hearty lunch.

Ingredients

• - Potts Vegetable Stock Can
• 114G Thai Taste Basil Leaves, 114G
• 500 G Fresh Vine Tomato 500g
• 1 Kg Riseria Campanini Arborio Rice, 1Kg
• 1 L Olive Oil – Organic
• 225 Ml Rempapa Coconut Cream, 225Ml
• 750 G Top-Op Table Salt Drums
• - Natco Black Pepper Whole

Instructions

1. 1. Heat olive oil in a pan over medium heat and add finely chopped tomatoes.
2. 2. Cook tomatoes for 5-7 minutes until softened and slightly reduced.
3. 3. Add the Arborio rice to the pan and stir to coat it evenly with the tomato mixture.
4. 4. Gradually add hot vegetable stock one ladle at a time, stirring continuously.
5. 5. Let the rice absorb the stock before adding more, repeating the process for about 20 minutes.
6. 6. Stir in the coconut cream and allow it to blend into the risotto for a creamy texture.
7. 7. Season the risotto with salt and black pepper, adjusting to taste.
8. 8. Chop fresh basil leaves and fold them gently into the risotto.
9. 9. Let the risotto rest for 2 minutes before serving to enhance the flavors.
10. 10. Plate the risotto and garnish with a few whole basil leaves for presentation.