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 onion
- 2 cloves minced garlic
- 2 tbsp olive oil
- 1/4 cup dry white wine (optional)
- 1 cup chopped tomatoes
- 1/2 cup chopped sundried tomatoes
- 1 tbsp chopped basil
- 1 tbsp tomato paste
- 1 tsp salt, or to taste
- Extra basil for topping
Preparation
Heat olive oil in a large pan over medium heat
Add chopped onion and minced garlic, sauté until softened
Add arborio rice and stir to coat, toasting lightly for 1-2 minutes
Pour in dry white wine and cook, stirring, until absorbed
Gradually add vegetable stock, one ladle at a time, stirring continuously until each addition is absorbed, and repeat until rice is creamy and al dente, about 18-20 minutes
Stir in chopped tomatoes, chopped sundried tomatoes, tomato paste, and chopped basil, cooking for an additional 2-3 minutes
Season with salt to taste
Remove from heat and serve topped with extra basil
