Cart 0

Tomato risotto with nasturtium flowers, cress and basil

800 ml water

4 tsp parsley vaxtkraft

400g tomatoes, finely chopped

100g parmesan cheese, finely grated

20g spring onion, finely sliced

1 tbsp extra virgin olive oil

300g arborio rice

1 tbsp tomato puree

1 tsp castor sugar

200 ml dry white wine

50g unsalted butter

Garnish - fresh nasturtium flowers and leaves, cress, rocket or micro herbs and fresh basil leaves

Method:

1. Bring vaxtkraft and water to boil in a saucepan.

2. In a pan, saute the spring onion in olive oil until transparent. Add the rice and cook for a few minutes. Stir in the tomato puree, sugar and wine. Add the vaxtkraft stock, one ladle at a time, and stir constantly for 5 minutes.

3. Add the butter and parmesan cheese and stir until combined.

4. Garnish with fresh nasturtium flowers and leaves, cress, rocket or micro herbs and fresh basil leaves.

Serves 4. 

 

 

 



Older Post Newer Post


Leave a comment

Please note, comments must be approved before they are published