Tomato & Basil Risotto
Description
This classic Tomato and Basil Risotto offers a comforting yet elegant dining experience. The dish features creamy Arborio rice slowly cooked in broth until tender, then folded with a bright, fresh tomato and basil mixture. The result is a perfectly balanced risotto that is rich without being heavy, with the acidity of the tomatoes cutting through the creaminess of the rice. It is an ideal weeknight dinner that feels special enough for guests, yet simple enough for busy evenings. The fresh herbs and ripe tomatoes provide a burst of flavor that celebrates the best of Italian home cooking. Serve immediately for the best texture and temperature, ensuring every bite is smooth and satisfying.Ingredients
Directions
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Bring a large pot of salted water to a boil. Add the tomatoes and blanch for 30 seconds, then immediately transfer them to a bowl of ice water.
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Drain the tomatoes, peel off the skins, remove the cores, and scrape out the seeds. Coarsely chop the tomato flesh and set aside.
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In a skillet over moderate heat, melt 2 tablespoons of butter. Add the chopped tomatoes and cook for 2-3 minutes until tender and red-orange. Season with salt and pepper, then turn off the heat and set aside.
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Bring the chicken stock (or vegetable stock for vegan) to a steady simmer in a saucepan.
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In a heavy 4-quart casserole or saucepan, heat the remaining 2 tablespoons of butter and oil over moderate heat.
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Add the finely minced onion and saut&# 195;© for 1-2 minutes until softened but not browned.
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Add the Arborio rice to the pan. Stir with a wooden spoon for 1 minute, ensuring all grains are well coated with the fat.
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Pour in the white wine and stir constantly until it is completely absorbed by the rice.
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Begin adding the simmering broth, one half-cup at a time. Stir frequently and wait until each addition is almost completely absorbed before adding the next half-cup. Reserve about one-quarter cup of broth.
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Continue this process for approximately 18 minutes, or until the rice is tender but still firm to the bite.
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Stir in the reserved broth and the prepared tomato mixture.
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Remove the pan from the heat. Immediately stir in the Parmesan cheese (or nutritional yeast for vegan) and chopped fresh basil until combined.
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Serve the risotto immediately while hot and creamy.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 20.2kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 5.6mg1%
- Total Carbohydrate 4.4g2%
- Dietary Fiber 1.3g6%
- Sugars 2.9g
- Protein 1.0g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Variation: Add a pinch of saffron to the rice when you begin adding the broth for an intense orange hue and earthy flavor.
Substitution: For a vegan version, substitute chicken stock with vegetable stock and Parmesan cheese with nutritional yeast or a vegan parmesan alternative.
Tip: If you prefer not to peel the tomatoes, you can use high-quality canned crushed tomatoes, but fresh tomatoes provide a brighter flavor profile.
Storage: Risotto is best served immediately. If you must store leftovers, refrigerate in an airtight container for up to 2 days. Reheat gently with a splash of water or stock to restore creaminess.
