Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
33
High
Nutrition per serving
Calories430.9 kcal (22%)
Total Fat16.4 g (23%)
Carbs58.4 g (22%)
Sugars5.4 g (6%)
Protein5.8 g (12%)
Sodium1679.3 mg (84%)
Fiber3.6 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

2 Tbspolive oil

1red onion
small, or 1/2 medium, minced

3cloves of garlic
minced

1red chili
or red long pepper angle, diced

2 Tbspcapers
rough chopped

250 gramscherry tomatoes

225 gramsArborio rice
or any other risotto

100mlwhite wine

1 Tbsptomato paste

1 litrevegetable stock
added gradually

15calamata olives
cut to 6 pieces lengthwise

salt
to taste

pepper
to taste

basil
si, fonade and turn off the heat

basil oil
Also garnish with homemade

Dehydrated tomato
Gordon Ramsey
Instructions
Step 1
Sauté the onion in olive oil u tip translucent
Step 2
Add garlic and continue sautéing for another minute
Step 3
Add the red pepper sauté for 1 min, then add capers and sauté for 1 minute
Step 4
Add tomatoes and continue sautéing for few minutes until tomatoes are tender
Step 5
Add the rice and sauté
Step 6
Add the wine and sauté until it evaporates
Step 7
Add the tomato paste and sauté for another 30 seconds
Step 8
Then start gradually adding the hot chicken stock and continue sautéing until the rice is al dente
Step 9
Add the olives and cook for a minute or so and add shifonad basil and some parsley and turn the heat off
Step 10
Works perfect as a base for baked fish, I did with steal head trout, salmon and sea bass. I sauté fish filets in a little bit of olive oil skin side down for 5-6 minutes and then turn and sauté for another 3-4 minutes. Also garnished with dehydrated tomatoes and basil leave (photo)
Notes
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