Cheesy Basil & Tomato Risotto
A creamy risotto featuring fresh basil, ripe tomatoes, and Parmesan cheese.
Ingredients
- 1.0 cup Arborio rice
- 4.0 cups vegetable or chicken broth
- 1.0 cup ripe tomatoes, diced
- 1.0 small onion, finely chopped
- 2.0 cloves garlic, minced
- 1.0 cup fresh basil leaves, packed, roughly chopped
- 1.0 cup grated Parmesan cheese
- 2.0 tablespoons olive oil
- 1.0 tablespoon butter
- 0.0 to taste salt
- 0.0 to taste black pepper
- 0.0 for garnish fresh basil sprigs
Instructions
- Prepare the Broth: In a saucepan, keep the vegetable or chicken broth on low heat to keep it warm throughout the cooking process.
- Sauté Aromatics: In a large heavy-bottomed pan or skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Toast the Rice: Add the Arborio rice to the pan, stirring to coat it with the oil and aromatics. Toast the rice for about 2-3 minutes until it starts to turn slightly golden, stirring frequently.
- Add Tomatoes: Stir in the diced tomatoes and cook for another 2-3 minutes, allowing the tomatoes to soften and release their juices.
- Incorporate Broth Gradually: Begin adding the warmed broth one ladle at a time to the risotto. Stir continuously and wait until most of the liquid is absorbed before adding the next ladle. Continue this process for 18-20 minutes or until the rice is al dente and creamy.
- Add the Basil and Cheese: Once the risotto is cooked, remove it from the heat. Stir in the chopped fresh basil, butter, and grated Parmesan cheese. Mix until everything is well combined, creamy, and flavorful. Season with salt and black pepper to taste.
- Serve: Divide the risotto among bowls, garnish with additional Parmesan cheese and fresh basil sprigs. Optionally, drizzle with a little extra olive oil for added richness.
Notes
Can use cherry tomatoes; garnish with extra olive oil for richness.