Tomato Risotto
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....