Method
Ingredients
- 200 g risotto rice
- 200 ml passata
- 500 ml hot vegetable stock
- 1 Schalotte shallot
- 1 EL olive oil
- 1 Handvoll basil
- 1 Prise salt
Method
- Soften the shallot in the oil and toast the rice.
- Stir in the passata, then the stock a little at a time.
- Stir for about 18 minutes until the rice is creamy.
- Fold in the basil.
