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Tomato-Basil Risotto

A sumptuous and savory Tomato-Basil Risotto that offers a perfect balance of rich textures and fresh flavors, perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Arborio rice High starch rice used for creamy risotto.
  • 4 cups vegetable broth Can substitute with chicken or beef broth.
  • 1 cup diced tomatoes Fresh or canned, any variety works.
  • 1/2 cup chopped fresh basil For a bright, aromatic flavor.
  • 1 each onion, finely chopped Adds sweetness and depth.
  • 2 cloves garlic, minced Provides aromatic flavor.
  • 1/2 cup grated Parmesan cheese For creaminess and flavor.
  • 2 tablespoons olive oil For sautéing aromatics.
  • to taste Salt and pepper For seasoning.

Method
 

Preparation
  1. In a small saucepan over low heat, warm your vegetable broth and keep it at a gentle simmer.
  2. In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Then, add the minced garlic and continue to cook for another minute until fragrant.
  3. Add the Arborio rice to the skillet and stir it to coat in the oil and aromatics. Cook for about 2 minutes until the rice is lightly toasted.
  4. Pour in the diced tomatoes along with a ladleful of warm vegetable broth. Stir well and let it simmer until most of the liquid is absorbed, about 5 minutes.
  5. Continue adding the broth, one ladleful at a time, stirring frequently. Allow each addition to be absorbed before adding more. This should take about 20 minutes. You want the rice creamy and al dente.
  6. Once the rice is cooked to your liking, remove from heat and stir in the chopped fresh basil and grated Parmesan cheese. Season with salt and pepper to taste.
  7. Spoon into bowls and garnish with extra basil and cheese if desired.

Notes

For perfect risotto, monitor cooking closely and stir continuously. Risotto can be refrigerated for up to 3 days or frozen for a month. Reheat gently with a splash of broth or water.