Risotto rice is a perfect base to combine with different vegetables and herbs. By adding just another additional ingredient you’ll immediately have a completely new dish.
Ingredients for 4 pers.:
- 300 gr risotto rice
- 1 onion
- 1 clove of garlic
- 1 can of dices tomatoes
- 50 ml white wine
- 800 ml chicken broth
- fresh parsley
- a handful of pine nuts
- olive oil
- black pepper
How to prepare it:
Peel and fritter the onion. Peel the skin off the garlic, cut the clove in half and remove the root. Add the rice after 2 minutes. After you’ve added the rice, stir everything well until the rice is glazy from the oil. Add the wine, your pan should be really hot, so that the wine is cooking immediately. Make sure that you keep stirring. Once the wine is evaporated you can start adding the bouillon. Add the bouillon in separated batches, approx.. 100-200 ml at a time. You need to stir very regularly so that the rice is not sticking to the bottom of the pan.
After you’ve added all the broth you can add the dices tomatoes and fresh pepper. Keep stirring. Chop the parsley and add it to the rice. Chop the pine nuts (not too small) and add it to the rice.
Ready to serve!
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