AMIEs HERBED TOMATOE RISOTTO

Name: AMIEs HERBED TOMATOE RISOTTO
Cuisine: American
Ingredients: 80 grams (3 oz) butter; 1 tbsp olive oil; 1 medium onion, finely diced; 1 1/2 cup arborio or other risotto rice; 2 tbsps. finely chopped, rosemary; 1 liter vegetable stock, heated; 1/2 cup grated parmesan; 2 tbsp finely chopped basil; 1 salt and freshly grounded pepper; 1 clove garlic, finely chopped; 2 tbsp finely chopped, sage; 2 can medium sized chopped tomatoes

Armilie @Armilie1962

Perugia, Italy

satisfying meal coz its really delicious [ok]

Armilie @Armilie1962

Perugia, Italy

satisfying meal coz its really delicious [ok]

Saved

Ingredients

80 grams(3 oz) butter
1 tbspolive oil
1 mediumonion, finely diced
1 1/2 cuparborio or other risotto rice
2tbsps. finely chopped, rosemary
1 litervegetable stock, heated
1/2 cupgrated parmesan
2 tbspfinely chopped basil
1salt and freshly grounded pepper
1 clovegarlic, finely chopped
2 tbspfinely chopped, sage
2 canmedium sized chopped tomatoes

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Steps

1

Heat half the butter and the oil in a large, heavy-based saucepan over low-medium heat. Add the onion and garlic, and saute until softened. Add the rice, stirring to coat, and cook for 2 minutes until translucent.
2

Add the tomatoes, sage and rosemary, and stir to combine. Gradually add the stock, a ladle at a time, stirring constantly. Ensure the liquid is absorbed before the next addition. Cook for 20-25 minutes, adding the stock gradually and stirring continously, until the rice is al dente.
3

Stir in the parmesan and the remaining butter. Stir until the cheese melts. Season with salt and pepper. Serves hot! Share and enjoy.