Risotto with pesto and tomatoes

Risotto with pesto and tomatoes

Total: 50 min. | Active: 30 min.
vegetarian, lactose-free
Nutritional value / person: 759 kcal
, Fat: 35 g
, Carbohydrate: 92 g
, Protein: 18 g

Ingredients

2 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Tomatoes

150 g vine-ripened cherry tomatoes
½ tbsp olive oil
¼ tsp salt
a little pepper

Risotto

1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, squeezed
200 g risotto rice
8 dl vegetable bouillon
100 g basil pesto
40 g grated Parmesan
¼ tsp salt
a little pepper
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How it's done

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Tomatoes

Mix the tomatoes, oil, salt and pepper, spread onto a baking tray lined with baking paper.

To roast

Roast for approx. 20 mins. in the centre of an oven preheated to 220°C. Remove from the oven.

Risotto

Heat the oil in a pan. Sauté the onion and garlic. Add the rice and sauté until translucent, stirring constantly. Gradually add the stock to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente. Mix in the pesto and cheese, season. Plate up the risotto, top with the tomatoes.

Good to know
Tip: Garnish with torn basil leaves.

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