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
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.