Ingredients:

– 20 basil leaves
– salt
– 20 grams of Parmigiano Reggiano
– 2 spoonfuls of olive oil
– 10 cherry tomatoes
– 1 liter of vegetable stock


– 1 onion
– 160 g of rice
– pine nuts

Preparation:

– After washing the basil leaves, put them in a blender with a pinch of salt, parmesan cheese and olive oil.
– Wash the tomatoes and cut small pieces.
– In a soup pot, cook the onion and when is sauté, add the rice and toast for a minute.
– Add 4-5 ladlefuls of hot broth and cook for about 15-18 minutes.
– At the end of cooking, add the basil, tomatoes and mix.
– Garnish with Parmesan cheese, pine nuts and basil leaves.

 

Barbara Farinelli – www.lospicchiodaglio.it