Tomato-basil risotto with pine nuts

Ingredients for 4 servings:

• 400 g risotto rice or rice pudding
• 2 large onions
• 2 cloves garlic
• Basil, 2 pots
• 2 jars of tomatoes, dried in oil
• 800 ml vegetable stock
• 250 g cocktail tomatoes
• 1 cup sour cream
• 1 cup herb cheese spread
• 200 g Parmesan, freshly grated
• salt and pepper
• Oil, e.g. safflower oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Finely chop the onions and garlic and sauté in a little oil. Add the rice (add a little more oil if using rice pudding), pour in the vegetable stock, bring to a boil, and simmer on low heat for about 20 minutes until the rice is tender. Quarter the tomatoes, puree the sun-dried tomatoes in a blender, and roughly chop the basil and pine nuts. Once the rice is cooked, stir in all the ingredients except the basil and season the risotto to taste. Finally, fold in the basil and serve immediately while hot.