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 olive oil in a pan over medium heat.
Add the chopped onion and minced garlic, sauté until softened.
Add the arborio rice and toast for a minute.
Pour in the white wine and stir until absorbed.
Begin adding the vegetable stock one ladle at a time, stirring continuously until each addition is absorbed before adding the next.
After about 15 minutes, add the chopped tomatoes, sundried tomatoes, and tomato paste.
Continue adding stock and stirring until the rice is creamy and al dente.
Stir in the chopped basil and salt to taste.
Remove from heat and serve with extra basil on top.