Ingredients
- 200 g Arborio rice
- 1 Bottle Tomatoes Puree
- 1 Onion, chopped
- 2 Garlic cloves, minced
- 500 ml Vegetable broth
- Organic Extra Virgin Olive Oil, to taste
- Salt and pepper, to taste
- Grated Parmesan cheese, to taste
Instructions
Prepare the Aromatics:
1. In a pot, heat some Organic Extra Virgin Olive Oil over medium heat and sauté the chopped onion and minced garlic until fragrant.
Toast the Rice:
2. Add the Arborio rice to the pot and toast it for a couple of minutes, stirring frequently.
Add Tomato and Broth:
3. Add the Tomatoes Puree and a ladle of hot vegetable broth to the pot.
4. Cook the risotto by adding the broth little by little, stirring constantly, for about 18-20 minutes until the rice is creamy and cooked.
Season and Finish:
5. Adjust the seasoning with salt and pepper to taste.
6. Stir in the grated Parmesan cheese until well combined.
Serve:
7. Serve the risotto immediately, garnished with extra grated Parmesan if desired.
— Preparation Time: 27 minutes
