Tomato & Basil Risotto with Coconut Milk
with arugula, Parmigiano Reggiano & sunflower seeds
Haven't used all of the coconut milk? Pour the leftovers into an ice cube tray and freeze it for easy portioning the next time you cook.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
5 g
Fresh basil
(May be present: Selderij)
½ piece
Garlic
½ piece
Onion
125 g
Red cherry tomatoes
¼
Tomato paste
75 g
Risotto rice
75 milliliters
Coconut milk
10 g
Sunflower seeds
(May be present: Sesamzaad, Pinda's, Noten)
1 piece
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
40 g
Arugula
Not included in your delivery
1 tablespoon
Olive oil
225 milliliters
Low sodium vegetable stock
1 teaspoon
Balsamic vinegar
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Pull the basil leaves off the stems.
- Prepare the stock and add the basil stems.
- Chop the onion and crush or mince the garlic. Halve the cherry tomatoes.
- Finely grate the Parmigiano Reggiano and set aside.
Did you know... cherry tomatoes may be smaller than normal tomatoes, but they are more nutrient-dense; they are richer in potassium and folic acid, as well as vitamins A and C.
- Heat a clean deep frying pan over high heat and toast the sunflower seeds until they start to turn golden-brown, then remove from the pan and set aside.
- Heat the olive oil in the same pan over high heat, then fry the onion with three quarters of the cherry tomatoes for 3 - 4 minutes.
- Turn the heat to medium-high and deglaze with the balsamic vinegar.
- Add the tomato paste, risotto rice and garlic, mix well and fry for 1 - 2 more minutes.
- Turn down the heat and add the coconut milk and a third of the stock.
- Allow the stock to slowly incorporate, stirring regularly. Repeat with the rest of the stock, adding it in two more batches.
- The risotto is done when the rice is soft but still al dente. This should take around 25 - 30 minutes.
- Add extra water and cook longer if you'd prefer the risotto to be less al dente. In the meantime, chop the basil leaves into strips.
- When the risotto is done, add the butter and half each of the basil, the Parmigiano Reggiano and the sunflower seeds.
- Mix well and season to taste with salt and pepper.
- Serve the arugula on deep plates and top with the risotto and the rest of the cherry tomatoes.
- Garnish with the rest of the basil, Parmigiano Reggiano and sunflower seeds.
