Tomato and Basil Risotto
Ingredients
- 3 1/2 cups vegetable stock, or more depending on desired doneness
- 3/4 cup uncooked arborio rice
- 1/4 cup chopped red or white onion
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 cup dry white wine
- 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
Prepare your stock by boiling around 4 cups of water then adding in a cube of vegetable stock or make your own stock by boiling leeks, celery, carrots, and onions with a generous amount of salt for 3 hours
In a large pan or pot, heat the olive oil and add in the onions and garlic then sauté until tender and aromatic
Once cooked, add in the chopped tomatoes and sauté for 2 minutes then add in the arborio rice and coat in the oil-tomato mixture well
Pour in the white wine and mix until it has been absorbed, the rice will turn a bit creamy
Pour in 1 cup of the stock to the rice and add in the tomato paste, basil, and sun dried tomatoes
On medium heat, continue to mix frequently until the rice absorbs the stock and keep stirring until the rice absorbs the liquid
Add another 1/2 cup of the stock and mix frequently until it is absorbed then repeat this step every 5 minutes or so
After 25-30 minutes or so, the rice should be perfectly cooked and still chewy then season with salt as needed
If the risotto is a bit dry, feel free to add in 1/4 cup of stock and mix well
Serve and enjoy immediately
