NECTARINE, BASIL AND PINE NUT RISOTTO

Ingredients......2 tbs of butter/marg, 4 firm nectarines, sliced, 1 tsp of basalmic vinegar, 4 fresh basil leaves, finely chopped, 400gm of aborio rice, 100ml of white wine, 100ml of orange juice, 2 tbs of soft brown sugar. Garnish....3 tbs of pine nuts, 3tbs of creme fraiche, 3 fresh basil leaves, finely chopped. Heat the butter/ marg in a saucepan. Add the nectarine slices and chopped basil leaves. Saute until the nectaines are golden and then add the basalmic vinegar. Stir well then remove the nectarine slices with a slotted spoon and set aside. In the remaining hot butter/ marg add the rice and stir well to coat. Add the white wine and simmer until all the liquid has been absorbed and the alcohol has evaporated. Combine the water, apricot nector and orange juice and heat to simmering. Now add 1 cup of the juice mixture and the brown sugar and stir well, allowing the rice to simmer until all the liquid has been absorbed. Continue with this process until all the juice has been added and absorbed. Remove the risotto from the heat and serve in individual bowls, with the nectarine mixture divided over the top. Garnish with the pine nuts, a dob of creme fraiche and the chopped basil leaves.