Tomato Risotto with Pine Nuts
Ingredients
- 1/4 cup pine nuts
- 2 Tbs. olive oil
- 4 cloves garlic, minced (4 tsp.)
- 2 cups Arborio rice
- 11/2 lb. Roma tomatoes, grated (3 cups)
- 1/2 cup dry white wine, such as Sauvignon Blanc
- 5 cups low-sodium vegetable broth
- 1 cup low-sodium tomato juice
- 1/4 tsp. salt
- 11/2 cups fresh basil, thinly sliced into chiffonade
- White truffle oil, for drizzling, optional
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