Tomato and Basil Risotto
Ingredients
- 3 1/2 cups vegetable stock, or more depending on desired doneness
- 3/4 cup uncooked arborio rice (an 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
- 2 tbsp basil, chopped (or more if you’d like!)
- 1 tbsp tomato paste
- 1 tsp salt, or to taste
- extra basil, for topping
Preparation
Prepare your stock
I simply boiled around 4 cups of water then added in a cube of vegetable stock
You can opt to make your own stock by boiling leeks, celery, carrots, and onions with a generous amount of salt for 3 hours
In a large pan/pot, heat the olive oil
Add in the onions and garlic
Sauté until tender and aromatic
Once cooked, add in the chopped tomatoes
Sauté for 2 minutes
Add in the arborio rice
Coat in the oil-tomato mixture well
Pour in the white wine
Mix until it has been absorbed
Pour in 1 cup of the stock to the rice
Add in the tomato paste, basil, and sun dried tomatoes
On medium heat, continue to mix frequently until the rice absorbs the stock
Keep stirring until the rice absorbs the liquid
Add another 1/2 cup of the stock
Mix frequently until it is absorbed
Repeat this step every 5 mins or so
After 25-30 mins or so, rice should be perfectly cooked and still chewy
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!
