Tomato, Arugula, and Pesto Risotto

1. 1 Olive oil 8 ml
2. 2 Pesto 9 g
3. 3 Tomatoes≈ $4.67 per kg 95 g
4. 4 Arugulapack 100 g ≈ $2.80 25 g
5. 5 Long-grain ricepack 800 g ≈ $1.96 155 g
6. 6 Sunflower oil 8 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Toast 1 part Arborio rice in 2.5 parts water over medium heat until boiling, then simmer uncovered for 30 minutes, stirring occasionally

2. Stir in 2 tablespoons olive oil at the end of cooking, cover, and let rest for 5 minutes

3. Chop tomatoes³ into small bite-sized pieces

4. Spoon the risotto onto plates

5. Top with tomatoes³ and dollops of pesto