Italian Bruschetta Style Risotto

Name: Italian Bruschetta Style Risotto
Yield: 4 servings
Ingredients: 1 tbsp Napolina olive oil; 3 garlic, minced; 2 shallots, finely diced; 1 tbsp basil stalks; 2 tbsp balsamic vinegar; 300 g risotto rice; 1 tin Napolina tomatoes; 1.2 L vegetable stock; 1 bay leaf; 25 g fresh basil; 1 tin Napolina cannellini beans, drained and rinsed; 100 ml plant based cream; 50 g plant based parmesan; 300 g cherry tomatoes; 1 garlic, minced; 1 tbsp Napolina extra virgin olive oil; 1 tbsp balsamic vinegar

ad Italian bruschetta style risotto, made better with @Napolina tomatoes

Yield4 servings

Ingredients

For the risotto

For the bruschetta topping

Directions

1
Fry off the shallots, garlic and basil stems in the oil until translucent.
2
Add the risotto rice to the pan, and fry off for 1 minute.
3
Season well.
4
Deglaze the pan with balsamic vinegar and mix well.
5
Add the Napolina tomatoes and mix again.
6
Rinse out the tin and add the water in too.
7
Add the bay leaf, reduce the heat to low and simmer for 20 minutes, adding the veg stock slowly every time the the risotto absorbs nearly all the liquid.
8
Taste the rice and check its al dente, this process should take around 20 minutes.
9
Chop the basil leaves and add half into the finished risotto, along with the beans, cream and cheese.
10
Stir everything together and taste for seasoning.
11
Mix the cherry tomatoes together with the remaining basil, garlic, balsamic and oil and add a good pinch of salt.
12
Serve up the risotto, adding a few spoonfuls of the tomato mix on top and some extra parm and black pepper.

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