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Tomato Basil Risotto

A creamy and flavorful risotto made with fresh tomatoes and basil, perfect for cozy family gatherings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Arborio rice
  • 4 cups low-sodium vegetable broth Keep warm while cooking.
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium-sized tomatoes, diced (or 1 cup canned tomatoes)
  • 1 cup fresh basil leaves, chopped
  • 1 tablespoon olive oil
  • to taste Salt and pepper
  • 1/2 cup grated Parmesan cheese (optional for non-vegans) Skip for vegan option.

Method
 

Preparation
  1. In a saucepan, heat the vegetable broth over medium heat, just until it’s simmering.
  2. In a large skillet, add the olive oil. Once hot, toss in the chopped onion and sauté for about 5 minutes until soft and translucent.
  3. Add the minced garlic and cook for an additional minute until fragrant.
  4. Stir in the Arborio rice, toasting it for about a minute.
  5. Begin to add the warmed broth, one ladle at a time, to the rice mixture. Stir frequently and let the rice absorb the liquid before adding more. Continue this process for about 15-20 minutes, until the rice is creamy and al dente.
  6. Once the rice is cooked, mix in the chopped tomatoes and basil. Stir well and season with salt and pepper to taste. If using, stir in the Parmesan cheese for extra creaminess.
  7. Remove from heat, garnish with extra basil if desired, and serve warm.

Notes

For a vegan version, skip the Parmesan cheese or replace it with a plant-based alternative. Keep broth warm while cooking for a steady cooking process. Frequent stirring is essential for a creamy texture.