Peach and Basil Risotto: (serves 3)
- 3 cups vegetable broth
- 2 tbsp butter
- 1 cup risotto rice
- 0.5 cups grated parmesan cheese
- 0.5 cups peaches, chopped (about 3)
- 1 tbsp fresh basil, chopped
- pinch of salt
- pinch of nutmeg
Boil some vegetable broth. Make sure it stays warm, or else the rice will cool down too quickly. In a large pan melt the butter. Add rice and coat with butter. Fry for about 1 minute. Pour in about 1 cup of broth and let it simmer until the rice has absorbed the broth. Stirring regularly. You do not have to stir all the time, but never leave your risotto alone. Add more broth when the first batch is absorbed, about 1 cup at a time and let the rice absorb the broth before you add more. Do this until your rice is done, for about 15-20 minutes.
Remove from heat and stir in cheese, basil, peaches, salt and nutmeg.