• One cup of Organic basmati rice
• 1/3 tsp of paprika
• One bay leave
• 2 Plum tomatoes
• One tsp of dried basil
• 1/4 lb of sheared cheese ( Parmesan, Asiago, Manchego, or any aged cheese of your choice)
• Butter or Ghee
• Microgreens
• Salt and pepper
  So I cooked the rice with the paprika, bay leaf, salt and pepper (1 cup of rice for two cups of water) and after letting it cooled down, I got this.
  
  In the process, I gathered the rest of the ingredients 🤪
  
  And started getting busy and messy
  
  I normally let the pepper to toast a little bit then add the ghee (or butter) and let it heat up.
  The tomatoes come next. They go into the pot singing a sizzling song. Add the dried basil here and stir until the tomatoes get soft.
  
  
  Add the rice and get some water (distilled if you can). You are going to need some to give your risotto a creamy texture.
  Place the cheese on top and stir again.
  
  
  
  By now, you’ll need to keep stirring and adding water as you need.
  Once the cheese is mixed into the rice and tomatoes, and having reached the texture you want, proceed to taste the salt and pepper and add more if you need to.
  The final step is to add your microgreens. Once you do it, proceed to stir in a more gentle way, you don’t want to break the texture of the greens.
  
  WE HAVE BASMATI RISOTTO MY FRIENDS.
  Proceed to serve.
  
  and for the baby 👶
  

Most of the ingredients I use are ORGANIC and ALL of them are NON-GMO.
The pot is DeSilva from Italy, the spoon is bamboo from Vietnam, the cheese I used is from England, the water cup is from India. The paprika is from Spain and the microgreens are from a local organic farm in Wisconsin USA.
The cutting board is from bamboo from Thailand, the rice is from Pakistan and all the metal utensils are stainless steel from the USA.
I USED MY IPHONE 8 to take the pictures and I APOLOGIZE IF I MADE YOU HUNGRY 😋