Serves 2
Preparation time 30 minutes
Cooking time 40 minutes
Ingredients:
- 1 cup rice, uncooked, soaked in water
- 4 tomatoes
- 4-6 cloves of garlic
- 1/2 cup basil leaves, finely chopped
- 1/3 cup chopped green olives
- 1 tsp oilve oil
- 1 onion, finely chopped
- salt and pepper to taste
- 1 tbsp olive oil to drizzle
Directions:
Cut tomatoes and place them on a baking sheet cut side up. Add the garlic on the baking sheet and drizzle them with olive oil. Roast them in the oven for about 20 minutes or until the skins shrivel. Once cooled blend until smooth. In a sauce pot heat olive oil, add onions and saute until slightly browned. Next drain the water add the uncooked rice. Saute for a minute and add the tomato and garlic puree. Let cook for sometime. Be careful as tomato puree splatters when hot. Add salt, pepper, basil and olives. You will have to add about a cup of water to cook the rice well. Cover the pot and let cook in its own steam. Stir every 15 minutes. Once the rice is cooked, all the water will get absorbed. If you think there is some more liquid in your risotto, cook it with the cover for a couple of minutes more. Garnish with basil leaves or cheese if you wish to. Serve hot.
