Description
A creamy and flavorful risotto made with balsamic vinegar, fresh tomatoes, and basil.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup balsamic vinegar
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat the vegetable broth in a saucepan over low heat.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until translucent.
- Add Arborio rice to the skillet and stir for 2 minutes until it is lightly toasted.
- Pour in the balsamic vinegar and stir until it is mostly absorbed.
- Add the heated vegetable broth, one ladle at a time, stirring frequently until each ladle is absorbed before adding the next.
- After about 18-20 minutes, when the rice is creamy and al dente, stir in cherry tomatoes and Parmesan cheese.
- Season with salt and pepper, and mix in fresh basil before serving.
Notes
- For a vegan option, omit the Parmesan cheese or use a plant-based alternative.
- Adjust the amount of balsamic vinegar to your taste.
- Let the risotto sit for a few minutes before serving for a thicker consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Balsamic Risotto, Risotto with Tomatoes, Basil Risotto, Italian Risotto