Tomato and Basil Risotto is a fresh, vibrant dish that combines the creamy richness of traditional risotto with the bright flavors of tomatoes and basil. Perfect for a weeknight dinner or as an elegant side, this dish brings together the tangy sweetness of ripe tomatoes, the fragrant aroma of basil, and the comforting texture of Arborio rice. The slow-cooked risotto absorbs all the goodness of vegetable broth, with bursts of juicy tomatoes and a finish of Parmesan cheese for that signature creaminess. It’s a delightful dish that feels light yet indulgent, making it a favorite for any occasion.
Ingredients:
- 1 cup Arborio rice
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 cup cherry tomatoes, halved
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth, warmed
- 1/2 cup white wine (optional)
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper, to taste
- Extra basil leaves for garnish
Instructions:
- Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 3 minutes.
- Stir in the Arborio rice and cook for 1-2 minutes, allowing it to lightly toast.
- Pour in the white wine (if using) and stir until absorbed by the rice.
- Add the halved cherry tomatoes and canned diced tomatoes. Stir and cook for another 2 minutes.
- Gradually add the warm vegetable broth, one ladle at a time, stirring constantly. Allow each addition to be absorbed before adding more broth. Continue this process for about 20 minutes, until the rice is creamy and tender but still has a slight bite.
- Stir in the grated Parmesan cheese and fresh basil. Season with salt and pepper to taste.
- Serve hot, garnished with extra basil leaves.
Enjoy this comforting, flavorful Tomato and Basil Risotto with a side salad or crusty bread for a complete meal!
