Description
This creamy Tomato Basil Risotto blends the sweetness of caramelized cherry tomatoes with fresh basil and a touch of crushed red pepper for a gentle heat. Arborio rice is slowly cooked in a savory tomato-basil broth, finished with butter and Parmesan cheese for a rich, comforting dish perfect for any season.
Ingredients
Scale
Vegetables & Herbs
- 1 small onion, diced
- 1 lb cherry tomatoes
- 4 garlic cloves, minced
- ½ cup packed fresh basil leaves, plus more for topping
Liquids
- 1 qt chicken (or vegetable) stock
- ½ cup white wine
Dairy
- 2 tbsp butter
- ¾ cup freshly grated parmesan cheese
Pantry
- 4 tbsp olive oil
- ½ tsp crushed red pepper
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 1 cup arborio rice
Instructions
- Sauté Aromatics and Tomatoes: Heat a 5-6 quart Dutch oven over medium heat and add 3 tablespoons of olive oil. Once hot, add the diced onions and sauté for about 5 minutes until translucent. Add the cherry tomatoes and cook for another 5 minutes until softened.
- Simmer with Spices and Blend: Stir in minced garlic, crushed red pepper, a pinch of kosher salt, and freshly cracked black pepper. Reduce heat to low, cover, and let the mixture cook for 15 minutes until the tomatoes are softened and caramelized. Transfer the mixture to a blender with the fresh basil and blend until smooth to create a tomato-basil puree.
- Warm the Stock and Combine: Heat the chicken or vegetable stock in a saucepan over medium-low heat until it’s just barely simmering. Stir in the tomato-basil puree and keep this warm on low heat to use as the cooking liquid for the risotto.
- Toast the Rice: Wipe out the Dutch oven and return it to medium heat. Add the remaining 1 tablespoon of olive oil, then stir in the arborio rice. Toast the rice for about one minute, stirring constantly, until the grains are lightly translucent on the edges.
- Deglaze and Begin Ladling Stock: Add the white wine and stir until the rice has absorbed the liquid completely. Begin to ladle the warm tomato-basil stock into the rice one ladleful (about ½ cup) at a time, stirring frequently and waiting until the liquid is absorbed before adding more. Continue this process for about 20-25 minutes until the rice is creamy and just tender.
- Finish Risotto: Stir in the butter and ½ cup of the grated Parmesan cheese until melted and fully incorporated. Taste and adjust seasoning with additional salt if needed.
- Serve and Garnish: Transfer the risotto to a serving bowl. Garnish with the remaining ¼ cup Parmesan cheese, extra fresh basil leaves, and a pinch of crushed red pepper if desired for added heat. Serve immediately for best texture.
Notes
- This risotto is silky and creamy with rich tomato and fresh basil flavors complemented by Parmesan cheese and gentle heat from crushed red pepper.
- Serves 4 to 6 people as a main or side dish.
- Use vegetable stock to make it vegetarian.
- Stir the risotto continuously for best creamy texture.
- Reserve Parmesan for garnish to add texture contrast and visual appeal.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg
