AMIEs HERBED TOMATOE RISOTTO

• 80 grams (3 oz) butter
• 1 tbsp olive oil
• 1 medium onion, finely diced
• 1 1/2 cup arborio or other risotto rice
• 2 tbsps. finely chopped, rosemary
• 1 liter vegetable stock, heated
• 1/2 cup grated parmesan
• 2 tbsp finely chopped basil
• 1 salt and freshly grounded pepper
• 1 clove garlic, finely chopped
• 2 tbsp finely chopped, sage
• 2 can medium sized chopped tomatoes

1. Heat half the butter and the oil in a large, heavy-based saucepan over low-medium heat.
2. Add the onion and garlic, and saute until softened.
3. Add the rice, stirring to coat, and cook for 2 minutes until translucent.
4. Add the tomatoes, sage and rosemary, and stir to combine.
5. Gradually add the stock, a ladle at a time, stirring constantly.
6. Ensure the liquid is absorbed before the next addition.
7. Cook for 20-25 minutes, adding the stock gradually and stirring continously, until the rice is al dente.
8. Stir in the parmesan and the remaining butter.
9. Stir until the cheese melts.
10. Season with salt and pepper.
11. Serves hot!
12. Share and enjoy.

butter, olive oil, onion, arborio, rosemary, vegetable stock, parmesan, basil, salt, clove garlic, sage, tomatoes

Taken from cookpad.com/us/recipes/335690-amies-herbed-tomatoe-risotto (may not work)