Basil and nuts risotto
Mixture of rice with nuts and spices, with a pleasant aroma of basil (a little reminiscent of pesto) and a touch of black pepper, ideal to prepare a tasty meal in a few minutes.
DESCRIPTION
ORIGIN Spain
INGREDIENTS Rice, hazelnuts, onion, garlic, pine nuts, basil, chives and black pepper
ELABORATION Poach some onion (optional) in a casserole and sauté the rice. Gradually add broth or hot water (about twice as much as risotto) and stir constantly as the liquid evaporates. Once the rice is cooked (20-25 minutes), remove from heat and add a tablespoon of butter and two tablespoons of parmesan (or vegetable substitute). Serve immediately.
ALLERGENS May contain traces of cereals with gluten (wheat, rye, barley, oats, spelt, kamut or their hybrid varieties) and derived products, and traces of celery and derived products
CONSERVATION Keep basil risotto and dried fruits fresh, dry and dark