CAPRESE EASY COOK RISOTTO
15'
Easy
2
CAPRESE EASY COOK RISOTTO
Ingredients
  • 160g RISO GALLO Easy cook rice
  • 1 small onion (Diced)
  • 1 Glass of White Wine
  • 320ml of Vegetable Stock
  • 2 cloves of Garlic
  • 50g parmesan
  • 30g basil pesto
  • 6 mixed baby tomatoes (quartered)
  • 3-4 mini mozzarella balls (quartered)
  • 3-4 small basil leaves (garnish)
  • 30g butter
  • 2tbsp olive oil
Preparation

Sauté the Onions and garlic in oil on a low heat for 2-3 mins until soft. Add in your rice and coat until translucent

Add your white wine and stir until evaporated.

Now increase the heat to medium. Add in your stock and stir once or twice throughout the 10 mins and at the 10-minute mark, the stock should be evaporated. At this stage add in your pesto, parmesan and finish with your butter.

Lastly, place your tomatoes, mozzarella, fresh basil leaves on top and give it the chefs kiss with balsamic glaze.

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