Tomato and basil risotto with thermomix
Instructions
Add the oil and evaporate the onion: 3 minutes at room temperature 100 speed 4.
Place the butterfly on the blades, combine tomato pulp and cook 3 minutes at room temperature: 100 speed 1.
Add the rice, water, bouillon and Cook: 13 minutes at room temperature 100 speed 1.
When cooked, adjust salt, pour into a soup tureen and Spice it up with the Parmesan cheese and fresh basil.
Tips: the amount of rice and other ingredients can be abated proportionally according to the number of people.
Ingredients and dosing for 6 persons
- 500 g of arborio rice
- 400 g of tomato pulp ready
- 70 == G olive oil
- 70 g of grated parmesan cheese
- 800 g of water
- 1/2 onion
- 8 leaves basil
- 1 tablespoon of thermomix nut