#19 The Case of Tomato Risotto with Garlic and Basil

2 cups boiling water
2 rounded teaspoons (for 2 cups) vegetable bouillon powder
4 shallots, minced (or an equivalent amount of minced onion)

3 teaspoons olive oil
2/3 cup Arborio rice
1 clove garlic, minced
1/6 cup white wine

2 cups multi-coloured grape tomatoes, the larger ones halved
1/6 cup Pine Nut Parmesan (see recipe below)
1/2 cup fresh basil, chopped, plus 2 whole basil leaves
salt
pepper

Prepare a bouillon with the water and vegetable bouillon powder.

In a large pot over medium heat, sauté the shallots in the olive oil for 2 min.

Add the rice and garlic, and sauté for 5 min.

Add the wine and stir until it's nearly absorbed.

Add the tomatoes and 1/3 cup of the bouillon and stir, and continue to simmer, until liquid is nearly absorbed. Continue adding 1/3 cupfuls of the bouillon, and stirring, for 25 min. or until the rice is creamy and firm but not hard (you may need to add 1/3 cupfuls of water toward the end).

Stir in the Pine Nut Parmesan and fresh basil.

Salt and pepper to taste.

Plate and garnish with the basil leaves.

Serves 2.

Pine Nut Parmesan

1 cup pine nuts
1 tablespoon nutritional yeast flakes
1 teaspoon sea salt

Pulse together in a blender. Do not overdo or you will get a sort of pine nut butter.

Store leftovers in the fridge.

Makes 1 cup.

♥ Becki