Tomato, basil and goat's cheese risotto

A flavour-packed dish because of the addition of basil and goat’s cheese.


1 tbsp further virgin olive oil

1 tbsp butter

1 onion, finely chopped

400g arborio rice

150ml white wine 

300ml tomato puree

1 litre vegetable or fish inventory, sizzling

150g goat’s cheese, crumbled

1 cup basil leaves, finely sliced, plus further for garnish

Sea salt and freshly floor black pepper


1. Warmth the additional virgin olive oil and butter in a big, heavy-bottomed pan. Prepare dinner the onion till tender.

2. Add the rice and stir for a couple of minutes to coat with the oil and butter. Add the wine and stir till it has been absorbed. Add the puree and proceed stirring, then begin including the recent inventory, a ladle or two at a time, over medium warmth. With every addition of inventory, stir always till the liquid has been absorbed. Maintain step by step including the inventory and stirring always till the rice is creamy however nonetheless al dente (about 25 minutes).

3. Simply because the risotto is prepared for serving, stir in many of the goat’s cheese, leaving a bit of to crumble on high. Add the basil, season and stir properly. Put the lid on the pan and permit to relaxation for a couple of minutes earlier than serving. Garnish with remaining goat’s cheese and a few further basil.

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