50 g extra virgin olive oil
1 yellow onion, diced
2 cloves garlic, diced
3 basil leaves, chiffonaded
100 g Arborio rice
100 g San Remo Bolognese Pasta Sauce
100 g chicken stock
parmesan cheese for garnish
1. In a medium saucepan, heat up olive oil and sauté onion, garlic and basil until fragrant. Add in Arborio rice.
2. Combine pasta sauce and chicken stock in a bowl.
3. Stir pasta sauce stock mixture into rice one ladleful at a time. Wait until the first ladleful has been absorbed before adding another. Continue to cook and stir until risotto is slightly firm, retaining bite, and creamy.
4. Serve with parmesan shavings.