Description
A creamy and flavorful risotto made with fresh tomatoes and basil.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup diced tomatoes
- 1 small onion, chopped
- 2 cloves garlic, minced
- 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 pan, heat olive oil over medium heat. Add the onion and garlic, cooking until soft.
- Add the Arborio rice and stir for 1-2 minutes until lightly toasted.
- Pour in the diced tomatoes and stir.
- Add a ladle of warm broth to the rice, stirring until absorbed. Repeat this process until the rice is creamy and al dente.
- Stir in the Parmesan cheese and fresh basil.
- Season with salt and pepper to taste.
- Serve warm, garnished with additional basil if desired.
Notes
- Use fresh tomatoes for best flavor.
- Adjust the amount of broth based on desired creaminess.
- Vegan option: Omit Parmesan cheese or replace with a vegan alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 5mg
Keywords: Tomato Basil Risotto