This comforting risotto transforms simple pantry staples into a luxurious meal. Sweet, caramelized roasted garlic melts into creamy arborio rice, creating a rich base without heavy cream. Bright dry white wine adds acidity, while fresh chopped tomatoes provide a juicy contrast to the starchy grains. The dish is finished with fresh basil and sharp Parmesan cheese for a burst of herbal freshness and savory depth. It’s an elegant yet approachable dinner perfect for date nights or cozy weeknights when you crave something warm and satisfying. The slow stirring process ensures every grain is tender but still has a pleasant bite, making it a true labor of love that pays off with every spoonful.
Risotto With Tomatoes And Roasted Garlic – Bon Appetit
Description
This comforting risotto transforms simple pantry staples into a luxurious meal. Sweet, caramelized roasted garlic melts into creamy arborio rice, creating a rich base without heavy cream. Bright dry white wine adds acidity, while fresh chopped tomatoes provide a juicy contrast to the starchy grains. The dish is finished with fresh basil and sharp Parmesan cheese for a burst of herbal freshness and savory depth. It&# 226;ÂÂs an elegant yet approachable dinner perfect for date nights or cozy weeknights when you crave something warm and satisfying. The slow stirring process ensures every grain is tender but still has a pleasant bite, making it a true labor of love that pays off with every spoonful.Ingredients
Directions
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Preheat oven to 450ðF (232ðC).
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Place garlic cloves on a small sheet of foil.
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Drizzle garlic with 1/2 tablespoon olive oil and enclose tightly in foil.
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Roast garlic in the oven until soft, about 20 minutes.
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Meanwhile, pour vegetable broth and dry white wine into a heavy medium saucepan.
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Bring the broth mixture to a simmer over medium heat.
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Heat the remaining 2 tablespoons olive oil in another medium saucepan over medium heat.
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Add arborio rice to the oil and stir constantly until translucent, about 2 minutes.
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Add all but 1/4 cup of the hot broth mixture to the rice.
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Cook until rice is tender but still slightly firm to the bite and the mixture is creamy, stirring occasionally, about 20 minutes.
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Squeeze roasted garlic out of skins onto the foil and mash with a fork, incorporating the oil.
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Add the mashed garlic to the rice mixture.
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Stir in the remaining 1/4 cup broth if the risotto seems dry; cook for 1 minute.
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Add chopped seeded tomatoes, sliced fresh basil, and grated Parmesan cheese.
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Stir until the cheese melts and everything is well combined.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 1801.3kcal
- % Daily Value *
- Total Fat 189.6g292%
- Saturated Fat 28.4g142%
- Cholesterol 0.0mg0%
- Sodium 3.0mg1%
- Total Carbohydrate 18.4g7%
- Dietary Fiber 0.2g1%
- Sugars 0.4g
- Protein 1.7g4%
* 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
Ensure the broth stays at a gentle simmer while cooking the rice to maintain consistent temperature.
The recipe lists "white rice" in the directions text but specifies Arborio rice in the ingredients; always use Arborio, Carnaroli, or Vialone Nano rice for proper risotto texture.
Roasted garlic can be prepared up to a day in advance; store in the refrigerator and bring to room temperature before adding to the risotto.
For a vegan version, omit the Parmesan cheese or substitute with a vegan parmesan alternative.
If the risotto is too thick after serving, add a splash of hot water or broth to loosen it.
