YOU Best Recipes: Budget - - Vegetables Fresh From The Farm -

SERVES 4 Prepa­ra­tion time: 10 min Cook­ing time: 30 min

30 ml ( 2 T) but­ter 1 onion, chopped 2 gar­lic cloves, chopped 500 ml ( 2 c) par­boiled rice 250 g cherry toma­toes 1,5 litres ( 6 c) vegetable stock 60 ml ( ¼ c) cream cheese salt and pep­per


30 g fresh basil 1 gar­lic clove, crushed 60 ml ( ¼ c) sun­flower seeds, toasted 60 ml ( ¼ c) olive oil 15 ml ( 1 T) lemon juice salt and freshly ground pep­per 1 Heat the but­ter in a shal­low saucepan and fry the onion and gar­lic un­til golden 2 Add the rice and toma­toes and stir- fry for a few min­utes 3 Add the vegetable stock a lit­tle at a time, stir­ring con­tin­u­ously Sim­mer un­til nearly all the liq­uid has been ab­sorbed and the rice is done, about 15 min­utes Add a lit­tle wa­ter if the rice be­comes too dry 4 Add the cream cheese to the rice and mix Sea­son with salt and pep­per 5 Basil pesto Blitz the ingredients in a food pro­ces­sor un­til smooth 6 Serve the risotto with the pesto, ex­tra roast toma­toes and fresh basil, if pre­ferred

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