Italian risotto recipe with pepperoni

Ingredients

200 g cherry tomatoes

1 tablespoon of olive oil

200 g of pepperoni

4 tablespoons of butter

1 medium onion, chopped

1 garlic clove, chopped

1 12 cups of Arborio rice

Salt and pepper to taste

4 cups of vegetable broth

1/4 cup heavy cream

1/2 cup Parmesan cheese

A handful of chopped basil

How to prepare

Brush the tomatoes with olive oil, sprinkle with salt and pepper, then place them with pepperoni on a tray on a baking sheet in the oven. Take the pepperoni out of the oven after 10 minutes, then the tomatoes after 20 minutes.

In a pot over a stove, melt the butter, then add the onion and garlic until they are golden. Add rice and stir for 2 minutes.

Gradually add vegetable broth to the rice, stir until it is completely evaporated and cook the rice for about 20 minutes.

Add salt, pepper, cream, basil, grilled tomato and parmesan cheese. Stir gently and serve hot with pepperoni and more Parmesan.