Cookbook First Courses

Rice with ricotta and dried tomatoes

First Courses

Difficulty	People	Time

Easy	5	40 minuti

Ingredients

320 g	rice
140 g	dried tomatoes
200 g	UHT Ricotta Cheese Sterilgarda
20 g	pine nuts
1 cloves	garlic
q.b.	salt
q.b.	pepper
q.b.	olio extravergine d'oliva
q.b.	basilico

Prepare this recipe with:

Preparation

Cook the rice in plenty of salted water.
Meanwhile, chop the dried tomatoes and sauté them in a pan with extra virgin olive oil and a clove of garlic.
In a non-stick pan, toast the pine nuts for a few minutes over medium heat, remove from the heat and set aside.
Once the rice is cooked, drain it and add it to the pan together with the cherry tomatoes, stirring with a ladle of cooking water.
Add the crumbled ricotta and pine nuts and sauté everything for a couple of minutes, seasoning with salt and pepper.
Serve garnished with fresh basil.

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