Description
A creamy, flavorful Tomato Basil Risotto combining fresh cherry tomatoes, aromatic basil, and rich parmesan cheese. This comforting Italian dish is gently cooked on the stovetop to achieve a perfectly creamy texture, enhanced with a subtle kick of crushed red pepper.
Ingredients
Scale
Base Ingredients
- 4 tbsp olive oil
- 1 small onion, diced
- 1 lb cherry tomatoes
- 4 garlic cloves, minced
- ½ tsp crushed red pepper
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- ½ cup packed fresh basil leaves, plus more for topping
Liquids & Grains
- 1 qt chicken (or vegetable) stock
- 1 cup arborio rice
- ½ cup white wine
Finishing Ingredients
- 2 tbsp butter
- ¾ cup freshly grated parmesan cheese (divided: ½ cup for stirring in, ¼ cup for topping)
Instructions
- Sauté Aromatics and Tomatoes: Heat a 5-6 qt Dutch oven or heavy-bottomed pot over medium heat and add 3 tablespoons of olive oil. Once hot, add the diced onions and sauté for about 5 minutes until soft. Add the cherry tomatoes and cook for another 5 minutes.
- Add Seasonings and Simmer: Stir in the minced garlic, crushed red pepper, a pinch of kosher salt, and freshly cracked black pepper. Reduce heat to low, cover the pot, and cook for 15 minutes until the tomatoes and onions are softened and caramelized.
- Blend Tomato Mixture: Transfer the cooked tomato mixture along with ½ cup packed basil leaves to a blender and puree until smooth, forming a flavorful tomato-basil puree.
- Warm Stock and Incorporate Puree: Heat the chicken or vegetable stock in a small saucepan over medium-low heat until it is just simmering. Whisk the tomato-basil puree into the stock and keep warm on low heat.
- Toast the Rice: Wipe out the Dutch oven and return it to medium heat. Add the remaining 1 tablespoon of olive oil and stir in the arborio rice. Toast the rice for about 1 minute until slightly translucent and fragrant.
- Deglaze with Wine: Pour in the white wine and stir continuously with a wooden spoon until the rice absorbs all the liquid.
- Cook Risotto with Tomato Stock: Begin adding the warm tomato-basil stock one ladle (about ½ cup) at a time to the rice. Stir constantly and wait for the liquid to be absorbed before adding the next ladle. Continue this process for approximately 20-25 minutes until the rice is creamy and cooked through.
- Finish with Butter and Parmesan: Stir in the butter and ½ cup of freshly grated parmesan cheese until melted and incorporated. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve and Garnish: Transfer the risotto to a serving bowl. Garnish with the remaining ¼ cup parmesan, extra fresh basil leaves, and a pinch of crushed red pepper for an added kick if desired.
Notes
- This recipe serves 4-6 people.
- Use chicken stock for a richer flavor or vegetable stock for a vegetarian option.
- For a spicier risotto, increase the crushed red pepper according to your preference.
- Serve immediately for the best creamy texture; risotto tends to thicken as it cools.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 20 mg
