Helen RandellTomato and Basil Risoni with ricotta
January 6th 2009 01:21
Tomato and Basil Risoni with ricotta
Serves 2
20g butter
1 clove garlic, sliced
250g cherry tomatoes
2 1/2 cups chicken stock
1 cup risoni
1/2 cup basil leaves
1/2 cup fresh ricotta
salt and pepper
fresh parmesan
Heat the butter in a deep frying pan over medium heat. Add the garlic and tomatoes and cook 2-3 minutes or until tomatoes begin to soften. Add the risoni and stock and cook for 15 minutes or until al dente. Stir through the basil, ricotta, salt and pepper and top with parmesan.
| 45 |
| Vote |
Comment by Nath
I will have to make it and see!
Love your work!