Description
This Tomato-Basil Risotto is a creamy, comforting Italian classic made with Arborio rice, fresh cherry tomatoes, fragrant basil, and Parmesan cheese. The risotto is cooked slowly on the stovetop with warm broth added gradually, resulting in a luscious texture packed with fresh, vibrant flavors. Perfect as a main or a side dish, it’s simple to prepare yet impressive to serve.
Ingredients
Scale
Main Ingredients
- 1 1/2 cups Arborio rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups cherry tomatoes, halved (or 1 can (14.5 oz) diced tomatoes)
- 4 cups chicken or vegetable broth
- 1 cup dry white wine (optional, can substitute with additional broth)
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 2 tbsp olive oil
- 1 tbsp butter
- Salt and black pepper to taste
Instructions
- Prepare the Broth: In a saucepan, heat the chicken or vegetable broth over low heat to keep it warm throughout the cooking process. This helps ensure the risotto cooks evenly.
- Sauté the Aromatics: In a large skillet or saucepan, heat the olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
- Cook the Tomatoes: Add the halved cherry tomatoes (or canned diced tomatoes) to the skillet. Cook for about 5 minutes until the tomatoes soften and begin to release their juices, creating a flavorful base for the risotto.
- Add the Rice: Stir in the Arborio rice, coating the grains well with the oil and tomato mixture. Cook for 1-2 minutes until the edges of the rice start to look translucent, which allows the rice to absorb flavors better.
- Deglaze with Wine: Pour in the dry white wine, if using, stirring until most of the liquid is absorbed by the rice. This adds acidity and depth to balance the richness of the dish.
- Cook the Risotto: Gradually add the warm broth to the rice one ladleful at a time. Stir frequently, allowing each addition to be mostly absorbed before adding more. Continue this process for about 18-20 minutes until the rice is creamy and tender with a slight bite in the center.
- Finish the Risotto: Stir in the butter and grated Parmesan cheese until melted and fully incorporated, enriching the texture and flavor. Fold in the chopped fresh basil and season with salt and black pepper to taste.
- Serve: Spoon the risotto into bowls and garnish with extra Parmesan cheese and fresh basil if desired. Serve immediately for the best creamy texture.
Notes
- Use warm broth to help the rice cook evenly and maintain a creamy consistency.
- If you prefer a vegan version, substitute butter and Parmesan with plant-based alternatives.
- The white wine is optional but highly recommended for added flavor complexity.
- Stirring frequently is essential for a creamy risotto and to prevent sticking or burning.
- Risotto is best served fresh; it does not reheat well as the texture may turn gummy.
