- 4
Ingredients
- 2 tblsp unsalted butter
- 3 shallots, chopped finely
- 1 cup arborio rice
- 1 1/2 cups pureed tomatoes or chopped canned tomatoes
- 2 cups light no salt veggie stock
- 2 tblsp fresh basil
- 1/2 cup grated parmesan
Preparation
Step 1
Preheat the oven to 350.
Melt the butter in a heavy based pan and fry the shallots slowly, without browning, until softened. Turn the heat up slightly and add the rice to the pan and stir, thoroughly coating it with the buttery shallots.
Stir for 1-2 minutes, until you hear the rice make a hissing sound, which means it's time to add the liquid. Add the tomatoes and stir well. let it buttle and then add the stock and 1 tblsp basil. Bring up to simmering point, stir once and transfer to a warm overnproof dish, without covering. Put the dish in the middle of the oven. After 20 minutes, rmove from the oven and stir once.
Return to the oven for 15 minutes. When the rice is cooked but has a little bite, stir in the parmesan and remaining basil. Leave for 2 mintues, cool then serve.