GCC: Risotto with Springs Vegetables, Tomato, and Basil
Sweetbites Blog
Sweetbites Blog
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  • 5 cups homemade meat broth, OR 1 cup canned beef broth diluted with
  • cup
  • 4 cups water
  • 3 tablespoons butter
  • 2 tablespoons vegetable oil
  • diced
  • fine
  • Salt
  • 2 cups Arborio or other imported Italian risotto rice
  • ½ cup shelled fresh young peas or thawed frozen peas
  • 1 ripe, firm, fresh tomato, skinned raw with a peeler, seeded, and diced fine
  • 6 or more fresh basil leaves, washed and shredded by hand
  • ½ cup of simmering broth, and cook the rice, stirring constantly with a long wooden spoon, wiping the sides and bottom of the pot clean as you stir, until all the liquid is gone. When there is no more liquid in the pot, add another ½ cup, continuing always to stir in the manner described above. Maintain heat at a lively pace.



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