- 1 small onion
- 4 cloves garlic, minced
- 2 carrots, minced
- 2 cups arborio rice
- 6-8 cups stock
- 1 cup of (frozen) peas
- 1 cup of (fresh) tomatoes, diced
- as much fresh basil as you can chop
- 2 tablespoons butter
- 1 cup cheese (Parmesan)
Saute onion, garlic, and carrots in butter until soft. Add rice and saute until toasty and rice is translucent on the outside.
Start adding ladles of stock, one at a time, waiting until all the liquid is absorbed between ladles. Continue for 15-20 min.
When rice tastes al dente, add peas and tomatoes. Stir.
Add one last ladle of stock, one last tb of butter, and the cheese. Stir.
Add basil. Stir.
Enjoy ASAP! Mmmm!