Tomato and Basil Risotto
Ingredients
- 3 1/2 cups vegetable stock, or more depending on desired doneness
- 3/4 cup uncooked arborio rice (this is essential)
- 1/4 cup chopped red or white onion
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 cup dry white wine (optional but highly recommended!)
- 1 cup chopped tomatoes
- 1/2 cup chopped sundried tomatoes
- 1 tbsp basil, chopped
- 1 tbsp tomato paste
- 1 tsp salt, or to taste
- Extra basil, for topping
Preparation
Heat the vegetable stock in a saucepan and keep it warm.
In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
Add the arborio rice and toast it for a few minutes until translucent.
If using, add the dry white wine and cook until absorbed.
Gradually add the warm vegetable stock one ladleful at a time, stirring frequently until each addition is absorbed before adding the next, until the rice is creamy and al dente.
Stir in the chopped tomatoes, chopped sundried tomatoes, tomato paste, and chopped basil.
Season with salt to taste.
Serve topped with extra basil.
