Tomato and Basil Risotto
Ingredients
- 3 1/2 cups vegetable stock, or more as needed
- 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 (optional)
- 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 water and adding a vegetable stock cube, or make your own by boiling leeks, celery, carrots, and onions with salt for 3 hours.
In a large pan or pot, heat the olive oil. Add the onions and garlic, and sauté until tender and aromatic.
Once cooked, add the chopped tomatoes and sauté for 2 minutes. Then add the arborio rice and coat it well in the oil-tomato mixture.
Pour in the white wine and mix until it is absorbed, making the rice creamy.
Pour in 1 cup of the stock to the rice. Add the tomato paste, basil, and sun-dried tomatoes.
On medium heat, mix frequently until the rice absorbs the stock. Continue stirring until the liquid is absorbed.
Add another 1/2 cup of stock and mix frequently until absorbed. Repeat this step every 5 minutes or so.
After 25-30 minutes, the rice should be cooked and still chewy. Season with salt as needed.
If the risotto is too dry, add 1/4 cup of stock and mix well.
Serve and enjoy immediately.
Notes
The seasoning of your risotto will depend greatly on your stock. If your stock is well seasoned, you’ll need to add minimal salt.
The sundried tomatoes used were those bottled and soaked in oil. Feel free to use dried ones.
