Vegetable Risotto with Toasted Bread, Pesto and Rosemary
Ingredients
- Ingredients
- 400 grams Arborio rice (such as Vialone)
- olive oil (extra-virgin)
- 500 milliliters Beef stock
- 1 onion (finely chopped)
- 2 garlic cloves (finely chopped)
- 1 Tbsp parsley (finely chopped)
- 250 milliliters dry white wine
- 2 Tbsps Parmesan (freshly grated)
- 2 tsps butter
- 1 jar Pesto (prepared, refrigerated or from a jar)
- 4 Celery
- 500 grams Cherry tomatoes
- 1 handful Basil
- 1 rosemary
- 4 garlic cloves
- 8 white bread (baguette)
- salt
- peppers (freshly ground)
Preparation steps
Heat 3 tablespoons of olive oil in a pan and sauté onion and chopped garlic. Add rice and sauté, stirring, until rice becomes translucent. Add white wine and cook, stirring, until wine is fully absorbed. Add beef broth and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, stirring frequently.
Remove pan from heat and stir in Parmesan, butter and parsley. Season with salt and pepper.
Meanwhile, rinse, dry and cut vegetables into pieces. Heat 2 tablespoons of oil in a pan and saute celery, garlic, cherry tomatoes, rosemary and basil leaves for about 2-3 minutes. Season with salt and pepper.
Toast bread slices and spread with basil pesto. Serve risotto topped with vegetables and slices of toasted bread. Accompany with a glass of white wine, if desired.