Creamy Tomato and Basil Risotto
A comforting and flavorful Italian dinner featuring Arborio rice slowly cooked to creamy perfection with a rich tomato sauce, fresh basil, and finished with Parmesan cheese.
Ingredients
- •1 tbsp olive oil
- •1 small onion, finely chopped
- •2 cloves garlic, minced
- •1.5 cups Arborio rice
- •0.5 cup dry white wine (optional)
- •4 cups hot vegetable broth
- •1 (14.5 oz) can crushed tomatoes
- •0.5 cup grated Parmesan cheese, plus more for serving
- •0.25 cup fresh basil leaves, chopped, plus more for garnish
- •2 tbsp unsalted butter
- •Salt and freshly ground black pepper to taste
Dietary Info
Instructions
- 1
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
- 2
Add the minced garlic and Arborio rice to the pot. Stir continuously for 1-2 minutes until the edges of the rice grains become translucent.
- 3
If using, pour in the white wine and stir until it is completely absorbed by the rice, about 2-3 minutes.
- 4
Add the crushed tomatoes and 1 cup of hot vegetable broth to the rice. Stir constantly until the liquid is almost fully absorbed. Continue adding the remaining vegetable broth, one cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process will take about 18-20 minutes, until the rice is creamy and al dente.
- 5
Remove the pot from the heat. Stir in the grated Parmesan cheese, chopped fresh basil, and unsalted butter until melted and well combined. Season with salt and freshly ground black pepper to taste.
- 6
Serve immediately, garnished with extra Parmesan cheese and fresh basil leaves.
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