RICE | 135 TOMATO RISOTTO https://theplantbasedschool.com/Nico Pallota Cook time: 20 minutes 6 cups vegetable broth + more if needed 2 Tbs olive oil 1 white onion, finely chopped 2 cloves garlic, crushed 2 cups risotto rice, not rinsed 1 bottle passata tomato puree (700 grams) 1 tsp dried oregano ½ teaspoon salt ¼ teaspoon black pepper 15 leaves basil ½ cup non-dairy cheese, grated Warm 7 cups vegetable broth and keep hot. Heat olive oil over medium heat in a large skillet and sauté the onion for 3 minutes. Add the crushed garlic and 2 cups rice and fry 1 to 2 minutes. Add 1 cup of vegetable broth, the passata, oregano, salt and pepper. Add one cup of vegetable broth at a time each time the broth is absorbed. Cook the risotto on a gentle simmer until al dente (15 to 20 minutes). Stir with a wooden spoon almost continuously. When the rice is al dente, turn the heat off and add ½ cup Parmesan cheese, a TOMATO RISSOTO A MORE COMPLICATED RISOTTO MAKLUBA PAELLA BASMATI RICE WITH LEEKS AND CAULIFLOWER (See VEGETABLES) RICE Serves: 6
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