Basil Risotto Recipe | Working Women's Kitchen | Chef Pallavi Nigam | Sanjeev Kapoor Khazana

A simple recipe for tomato and basil risotto. Perfect summer recipe, if you are looking for something light and delicious

BASIL RISOTTO

Ingredients

1½ cups Arborio rice
10-12 fresh basil leaves + for garnishing
1 tablespoon sunflower oil
1 tablespoon finely chopped celery
1 medium carrot, peeled and cut into small cubes
1 medium onion, finely chopped
¾ cup white wine
3 cups vegetable stock
1 teaspoon chopped garlic
1 tablespoon chopped fresh parsley
Salt to taste
Crushed black peppercorns to taste
2 tablespoons olive oil
1 tablespoon butter
2 tablespoons grated parmesan cheese
4-5 sun dried tomatoes, chopped + for garnishing
1 tablespoon pine nuts + for garnishing

Method

1. Heat sunflower oil in a non-stick pan. Add celery, carrots and onion and sauté for 2-3 minutes.
2. Add rice and sauté for a few minutes. Add wine, mix well and cook for a minute.
3. Add some stock, stir and simmer for 2-3 minutes. Add some more stock, mix and cook till the rice is done and all the stock is used up.
4. Grind together 10-12 basil leaves, garlic, parsley, salt, crushed peppercorns and 1 tablespoon olive oil into a smooth paste.
5. Add the basil paste to the risotto, mix and cook till the rice is done. Switch off heat, add butter and parmesan cheese and mix well.
6. Add 4-5 chopped sundried tomatoes, 1 tablespoon pine nuts and remaining olive oil and mix well.
7. Serve hot garnished with some sun dried tomatoes, basil leaves and pine nuts.

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