CAPRESE EASY COOK RISOTTO

Recipe Created By:

Gary Guiney

Serves

2

ready in

15 minutes

difficulty

Easy

What you will need

  • 160g RISO GALLO Easy cook rice
  • 1 small onion (Diced)
  • 1 Glass of White Wine
  • 320ml of Vegetable Stock
  • 2 cloves of Garlic
  • 50g parmesan
  • 30g basil pesto
  • 6 mixed baby tomatoes (quartered)
  • 3-4 mini mozzarella balls (quartered)
  • 3-4 small basil leaves (garnish)
  • 30g butter
  • 2tbsp olive oil

How to prepare:

Sauté the Onions and garlic in oil on a low heat for 2-3 mins until soft. Add in your rice and coat until translucent

Add your white wine and stir until evaporated.

Now increase the heat to medium. Add in your stock and stir once or twice throughout the 10 mins and at the 10-minute mark, the stock should be evaporated. At this stage add in your pesto, parmesan and finish with your butter.

Lastly, place your tomatoes, mozzarella, fresh basil leaves on top and give it the chefs kiss with balsamic glaze.

Shopping Basket