Tomato risotto with crumbled goats cheese and oregano
Made with Sugo basil
An Italian classic created Mutti-style with finely chopped tomatoes harvested at perfect ripeness and packed within hours. This family staple has the traditional flavours of real fresh onion and fresh Italian basil leaves which are added by hand. A splash of extra virgin olive oil rounds out these classic flavours. Enjoy as simple sauce or add your signature ingredients to make it your own!
40 min (COOK TIME: 25 min / PREP TIME: 15 min)
Easy
4 people
Ingredients
-
2
tbsp
extra virgin olive oil
-
320
g
carnaroli rice
(or similar, e.g. risotto rice)
-
300
g
Mutti Sugo Semplice Basil
-
1
small shallot
-
1
l
vegetable stock
-
20
g
Parmesan cheese
-
20
g
butter
-
120
g
goat's cheese, crumbled
-
fresh oregano
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Tomato risotto with crumbled goats cheese and oregano: Method
- Finely chop the shallot. Heat a few tablespoons of oil a deep frying pan on medium heat. Fry the shallot until tranluscent, then add the rice and toast for a few minutes, stirring constantly.
- Pour in the white wine and let it evaporate. Add a few ladles of boiling stock and cook for about 15 minutes, adding a ladle of stock at a time until it is absorbed.
- Halfway through cooking, add approximately 150 g of Mutti Sugo Semplice Basil. When the rice is almost finished, add the other 150g of Mutti Sugo Semplice Basil. When the rice is cooked and tender, remove from the heat.
- Stir in the parmesan and butter. Serve with crumbled goat cheese and fresh oregano leaves.
