Tomato and Basil Risotto
Ingredients
- 3 1/2 cups vegetable stock, or more depending on desired doneness
- 3/4 cup arborio rice
- 1/4 cup red or white onion
- 2 cloves garlic
- 2 tbsp olive oil
- 1/4 cup dry white wine (optional but highly recommended)
- 1 cup tomatoes
- 1/2 cup sundried tomatoes
- 1 tbsp basil
- 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 olive oil over medium heat and sauté the onion and garlic until softened.
Add the arborio rice and stir for 1-2 minutes to toast.
Pour in the dry white wine and cook until absorbed.
Gradually add the vegetable stock, one ladle at a time, stirring constantly until each addition is absorbed, for about 18-20 minutes or until rice is al dente.
Stir in the tomatoes, sundried tomatoes, tomato paste, and basil.
Season with salt to taste.
Remove from heat and serve topped with extra basil.
