Basil risotto with red mujjól Shikrán® in spheres

1 cup Arborio rice

3 cups vegetable stock

1 clove of garlic

½ onion

2 tbsp pesto

3 basil leaves

Red Mujjól Shikrán

2 tbsp olive oil

Salt

Preparation

50′

4

Medium

Put a couple tablespoons of olive oil in a pot and add the finely chopped onion and garlic. Let them simmer until the onion is tender.

Add the rice and pesto and sauté lightly. Pour in the stock, 1 tbsp red Mujjól Shikrán and basil leaves. Salt to taste if necessary.

Allow to cook over a gentle heat, stirring constantly, until the rice is tender or following the rice manufacturer’s instructions regarding the cooking time.

Serve with more red Mujjól Shikrán and basil leaves to decorate.

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