Tomato and Basil Risotto

1. 1

   I used 150 g of rice, but you can use as much as you like.

2. 2

   Take the stem off the tomatoes, and cut into wedges.

3. 3

   Heat the olive oil in a frying pan over medium heat, stir fry the tomatoes with salt.

4. 4

   When the tomatoes have wilted add the ingredients.

5. 5

   Simmer over high heat until the tomatoes are soft.

6. 6

   Take out the tomato skins and it's done.

* Per serving · 4 servings · Values may vary.

No additional tips available.