Ingredients (3p)

  • 225g Arborio Rice
  • 350 ml (1 jar) tomato broth (Krachtbouilion tomaat)
  • 2 units sweet small tomatoes
  • 35g pine nuts
  • 100g soft goat cheese
  • 200g fresh spinach
  • olive oil
  • garlic (paste)
  • fresh basil

Process

Preparation

  • Crush the pijnboompitten, mix and heat the broth (3 parts water, 1 part mix).

Cooking

  • Sauté garlic(paste) in a large pan in generous amount of olive oil, add rice and toast for 3 min stirring continuously.
  • Add broth 1-2 ladles a time, waiting for the liquid to absorb into the rice before adding more; stir every ~30 seconds.
  • Meanwhile, heat spinach until it dwindles.
  • Remove risotto from the stove, add spinach and ⅔ of the goat cheese, allow it to melt and mix. Leave to rest a few minutes before serving.
  • Meanwhile grill the tomatoes in a grillpan (~3 minutes).
  • Serve the risotto in deep plates or bowls, and garnish with the tomatoes, pijnboompitten, fresh basil and the rest of the goat cheese.