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Fresh Tomato, basil and ricotta risotto

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Rate this recipe 4.5/5 (4 Votes)

Ingredients

  • 1/4 c ricotta
  • 1/2 oz pecorino cheese
  • 3 sprigs fresh basil
  • 6 oz cherry tomatoes, chopped
  • 1/4 red onion, minced
  • 1 stalk celery. minced
  • 1 clove garlic, minced
  • 3/4 Arborio rice
  • 1/3 c white wine
  • 2 cups veggie stock
  • salt and pepper

Details

Adapted from google.com

Preparation

Step 1

In a small saucepan on medium heat add a teaspoon of olive oil and add garlic, saute for 1 minute. Add all tomatoes and salt and pepper cover for 2 minutes or until soft. Add onion and celery cook 5 minutes then add rice. Stir and fry for 1 minute then add rice. Deglaze with wine and cook until au sec. Slowly add ladle by ladle of stock absorbing each time. Add salt and pepper to taste and ricotta and basil. Plate and drizzle with olive oil and pecorino.

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