Introduction: Risotto is an Italian classic that can be enjoyed in many variations. This Tomato-Basil Risotto with WELA Fine Tomato Cream Soup GOURMET is especially creamy and flavorful – perfect for a Mediterranean evening.
Ingredients:
- 1 package WELA Fine Tomato Cream Soup GOURMET
- 200 g Arborio rice
- 1 onion
- 2 garlic cloves
- 3 tbsp olive oil
- 100 ml white wine
- 700 ml vegetable broth
- 100 g Parmesan, grated
- 1 bunch fresh basil
- Salt and pepper
Instructions:
- Heat 500 ml of water in a pot, add the WELA Fine Tomato Cream Soup GOURMET mix, and stir well. Bring the soup to a boil, then reduce the heat and keep warm.
- Peel and finely chop the onion and garlic.
- Heat the olive oil in a large pot and sauté the onion and garlic until soft.
- Add the Arborio rice and stir well, ensuring all the rice is coated with oil and becomes slightly translucent.
- Pour in the white wine and stir until most of the wine has been absorbed by the rice.
- Gradually add the warm tomato cream soup and vegetable broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more.
- Continue this process until the rice is soft and creamy but still al dente (about 18-20 minutes).
- Stir in the grated Parmesan and chopped basil leaves. Season with salt and pepper to taste.
- Serve the risotto hot, garnished with fresh basil leaves and extra Parmesan.
