Tomato, Pesto & Parmesan Risotto Recipe
- Serves 4
- Preparation Time 05MINS
- Cook Time 30MINS
1L (4 cups) Campbells Real Stock- Vegetable
2 tbs olive oil
1 onion, finely diced
5 cloves of garlic, peeled and crushed
1 1/3 cups aborio rice
200g cherry tomato (1 punnet) cut in half
2/3 cup prepared basil pesto
30g butter, unsalted
100g baby spinach
25g shaved parmesan
STEP 1 Place Campbells Real Stock in a small saucepan and bring to the boil, reduce heat and keep at a simmer.
STEP 2 Heat oil in a large saucepan and saut onion for 3 minutes or until soft. Add in garlic and saut for 1 minute.
STEP 3 Add in rice and stir for 3 minutes until pale golden. Add in 1 cup of Campbells Real Stock to the rice, stir constantly over medium heat until stock has been absorbed. Continue adding stock until all stock has been used and rice is tender.
STEP 4 Stir through the halved cherry tomatoes, pesto and butter, season to taste. Fold in spinach and shaved parmesan and serve.
