Tomato Risotto with Coconut Milk and Basil
A creamy vegetarian risotto featuring cherry tomatoes, fresh basil, and toasted sunflower seeds, finished with a touch of balsamic vinegar.
Ingredients
- 0.35 oz Fresh Basil (Leaves picked, stems separated)
- 1 whole Red Onion (Finely chopped)
- 1 clove Garlic (Pressed or finely minced)
- 1 box Red Cherry Tomatoes (Halved)
- 1/2 can Tomato Paste (Approximately 1.25 oz)
- 1/2 cup Risotto Rice (Approximately 5.3 oz)
- 2/3 cup Coconut Milk (Approximately 150 ml)
- 2/3 oz Sunflower Seeds (Toasted)
- 1 piece Parmigiano Reggiano (Approximately 2.1 oz, finely grated)
- 2.1 oz Arugula
- 2 tbsp Olive Oil
- 2 cups Vegetable Broth (Approximately 450 ml)
- 2 tsp Black Balsamic Vinegar
- 1 tbsp Butter (Per person (2 tbsp total needed))
- to taste Salt
- to taste Pepper
Instructions
- Prep the ingredients. Pick the basil leaves and set them aside; add the basil stems to your vegetable broth. Prepare the broth in a saucepan. Finely chop the red onion. Mince or press the garlic. Halve the red cherry tomatoes. Finely grate the Parmigiano Reggiano and keep separate.
- Toast and Sauté. Heat a wide saucepan (or hapjespan) over high heat without oil. Toast the sunflower seeds until lightly browned, then remove from the pan and set aside. In the same pan, heat 2 tbsp olive oil over medium-high heat. Sauté the chopped onion and half of the halved cherry tomatoes for 3-4 minutes. Reduce the heat to medium-low and deglaze with 2 tsp black balsamic vinegar. Add the tomato paste, risotto rice, and garlic. Stir well and cook for 1-2 minutes.
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