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
How it's done
Mix the tomatoes, oil, salt and pepper, spread onto a baking tray lined with baking paper.
Roast for approx. 20 mins. in the centre of an oven preheated to 220°C. Remove from the oven.
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.
|Tip:||Garnish with torn basil leaves.|
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