Ingredients (Serves 5)
1 litre chicken or vegetable stock
2 tbsps butter plus 1 tbsp for finishing
1 small brown onion, finely chopped
3 garlic cloves, minced
350g arborio rice
2 tbsps tomato purée
15 fresh basil leaves, chopped
60g sun-dried tomatoes in olive oil, drained
40g parmesan, grated (use dairy free if preferred)
Nutrition
Per Serving: 383 Calories, 62g Carbs, 9g Protein, 11g Fat
Preparation
Heat the stock in a saucepan over a medium flame
Melt 2 tbsps butter in a large skillet over a medium flame
Add the onion and cook for 5 minutes, stirring occasionally until translucent
Add the garlic and fry for 2 minutes, stirring frequently
Add the rice and stir well to coat
Toast lightly for around 30 seconds
Stir occasionally to prevent the rice from burning or browning
Add the tomato purée and cook for 2 minutes, stirring occasionally
Add the stock gradually, one ladle full at a time
Allow the liquid to be completely absorbed by the rice before adding more
Cook for 20 minutes, or until the rice is tender
Check and stir occasionally
Add more stock during cooking time if required
Reduce the heat to low and add the basil, sun-dried tomatoes, parmesan cheese and remaining butter
Stir well and serve