Description
A creamy and comforting tomato risotto made with fresh tomatoes, Parmesan, and basil, perfect for a rich and satisfying meal.
Ingredients
- 6 cups vegetable broth (or chicken stock)
- 2 tablespoons extra virgin olive oil (plus extra for serving)
- 1 small yellow onion, diced
- 1 tablespoon tomato paste
- 1 1/2 cups Arborio rice (or Carnaroli rice)
- 2 garlic cloves, minced
- Red pepper flakes (optional)
- 1 pound cherry tomatoes or tomatoes, diced and divided
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese (plus extra for serving)
- 1 tablespoon unsalted butter
- 1 bunch fresh basil leaves, roughly torn
Instructions
- Heat the broth in a small saucepan over medium-low heat until just below a simmer. Keep warm without boiling.
- In a deep skillet, heat olive oil over medium heat. Add the diced onion and cook for about 3 minutes until softened. Stir in the tomato paste and cook for another 3 minutes until onions are translucent.
- Add the rice and stir for 1 to 2 minutes until slightly translucent. Add minced garlic and red pepper flakes, cooking for about 30 seconds until fragrant.
- Stir in half of the diced tomatoes and pour in the white wine. Cook, stirring constantly, until most of the liquid is absorbed, about 5 minutes.
- Add a ladleful of warm broth and stir until absorbed. Continue adding broth one ladle at a time, stirring regularly, until the rice is creamy and al dente, about 25 minutes.
- Remove from heat and stir in Parmesan cheese, butter, basil, and a splash of broth to loosen. Season with salt and pepper. Serve topped with remaining tomatoes, extra Parmesan, and a drizzle of olive oil.
Notes
- Use vegetable broth to keep the dish vegetarian.
- Stir frequently to achieve the signature creamy risotto texture.
- Serve immediately for best consistency.
- Leftovers can be stored in the refrigerator for up to 2 days, though texture may thicken.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 20 mg
