Risotto with basil and tomato, ready to eat

Adapted from Mark Bittman’s How to Cook Everything, to mention that fine volume once again. What makes a risotto like this handy is its low-fat content — aside from oil used to initially cook some onion and tomato and then coat the rice, that was pretty much it for any sort of fats in this one. No butter and no cheese — there was veggie broth and white wine instead. The purple basil was chopped up and added at the very end.

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