Risotto tomato and basil

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Risotto tomato and basil

Risotto tomato and basil





Risotto tomato and basil
Risotto tomato and basil


Ingredients
Number of people
-
4
+

200 g risotto rice

2 tablespoons olive oil

4 pepper

1 pinch of salt

1 onion

1 clove of garlic

1 large can of crushed tomato

50 cl of broth

12 fresh basil leaves




Preparation
TOTAL TIME: 55 MIN
Preparation: 15 min
Cooking time: 40 min
Step 1
Heat the olive oil in a saucepan.
Step 2
Finely chop the garlic and onion.
Step 3
Once the oil is hot, sauté the onions and garlic 3 min and then add the rice until it is translucent.
Step 4
At this point, add the crushed tomatoes to the pan and simmer over low heat for about 5 minutes.
Step 5
Meanwhile, chop the basil and add it to the pan.
Step 6
Season with salt and pepper.
Step 7
Cook the risotto for about 30 to 40 minutes, gradually adding the broth without letting the rice stick.
Step 8
The risotto is ready when it is tender at the snack.
I add my grain of salt



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