Portions: 03 Preparation time: 40 minutes

Tomato and pesto risotto


  • 200 g Arborio or Carnaroli rice
  • 750 ml vegetable or chicken broth
  • 1 onion or 2 shallots
  • 100 ml white wine
  • large garlic clove
  • 40 g chopped peeled tomatoes (may be canned)
  • 30 g butter
  • 30 g parmesan
  • chopped basil or parsley
  • ½ jar OLE! dried tomato strips in oil with herbs
  • handful of arugula leaves

Melt two tablespoons of butter (place the rest in refrigerator) and use it to caramelise the onions and garlic (approx. 10 minutes). Make sure that you do not burn them. Add rice and keep frying until it turns translucent and combines with the butter and onions. Add wine and wait until it is absorbed by the rice. Add a small ladle of hot broth and cook until it evaporates. Repeat – keep adding another ladle when the previous one has evaporated. Midway through, add the tomatoes and wait for the sauce to reduce before adding another ladle. Season with salt, pepper, and your favourite herbs. Add OLE! dried tomato strips in oil with herbs. Top with grated butter, grated parmesan, and arugula. Stir and set aside for a minute. Serve on plates.