Tomato Risotto



50 g extra virgin olive oil

1 yellow onion, diced

2 cloves garlic, diced

3 basil leaves, chiffonaded

100 g Arborio rice

100 g San Remo Bolognese Pasta Sauce

100 g chicken stock

parmesan cheese for garnish



1. In a medium saucepan, heat up olive oil and sauté onion, garlic and basil until fragrant. Add in Arborio rice.

2. Combine pasta sauce and chicken stock in a bowl.

3. Stir pasta sauce stock mixture into rice one ladleful at a time. Wait until the first ladleful has been absorbed before adding another. Continue to cook and stir until risotto is slightly firm, retaining bite, and creamy.

4. Serve with parmesan shavings.

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