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You are here: Home / Uncategorized / Tomato & Basil Risotto

Tomato & Basil Risotto

Published: May 8, 2012 · Modified: Sep 22, 2013 by Felicia Lim · This post may contain affiliate links

Two weeks ago, I opened up the cookbook that LSY had given me for my birthday in November, and chanced upon the page which showed the recipe for something which fulfilled the requirements of my current cravings – rice, something healthy yet extremely tasty.

It’s simple to cook, ingredients are cheap, and you get a warm, full stomach on a cold autumn night.

TOMATO AND BASIL RISOTTO

Ingredients:

1) 1 large tomato, diced
2) 1 small bunch of basil leaves
3) 1 onion
4) 1/2 glass of dry white wine
5) 300g of risotto rice
6) 1.2 litres of vegetable stock
7) 50g of butter
8) Freshly grated parmesan cheese

cornbread in a cast iron skillet
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Steps:

1) Chop the onion and stir fry in wok until they turn slightly brown
2) Cut half the amount of basil leaves in tiny strips (these will be cooked)
3) When onions are turning brown, add in diced tomates
4) Add in the white wine
5) Add in the rice, and stir for a few minutes before adding the vegetable stock
6) Add in the strips of basil
7) Stir continuously for around 20 min or until the rice starts to look like risotto, and add in the butter and a sprinkle of grated cheese and stir until fully cooked
8) Serve warm and garnish with some fresh, uncut basil leaves

Diced fresh tomatoes:

Fresh basil leaves:

Healthy, yummy tomate & basil risotto:

Basil_and_tomato_risotto_copy

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About Felicia

Hey you! I’m Felicia, a Singaporean girl who moved to Buenos Aires for love. A couple of things about me: I love food, writing and food photography. I wrote a grain-free ecookbook that I know you’ll love and I also do freelance writing and photography if you want to work with me. Follow me on this blog as I navigate the world of cooking gluten-free, dairy-free and egg-free.

Did you make a recipe? Tag @felicialimhz on Instagram. I love to see what you cook!

Reader Interactions

Comments

  1. mary louise says

    April 06, 2014 at 6:35 pm

    My recipe for bruschetta:
    Chopped ripe tomatoes. Discard stems, keep everything else, including juice and seeds. (two large or 8 Romas)
    Chopped green onion, including green stems. (about 1 tbs)
    Finely chopped celery (about 1 tbs)
    Minced garlic (about 1 tsp)
    Chopped basil (about 3 tbs)
    Shake of ground oregano (1/2 tsp)
    Salt and pepper (to taste)
    Olive oil (about 1/4 c)
    Balsamic vinegar or glaze (optional) (about 1/ tsp) – or to taste
    Mix all together and let sit at room temp about an hour.

    I brush both sides of my bread slices lightly with the olive oil and broil on low for about 4 minutes a side.
    DONE!

    Reply

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I’m Felicia: a girl from Singapore who moved to Buenos Aires, Argentina for love. My husband is Celiac so I test and share gluten-free recipes on my blog! I help people with food intolerances and allergies cook and eat delicious, healthy food! Stay a while, and let's be friends! ♥

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