Irresistibly Creamy Roasted Tomato Basil Risotto You’ll Adore
A comforting and creamy Roasted Tomato Basil Risotto perfect for cozy dinners or impressing friends.
Equipment
- Large saucepan
- Pot
Ingredients
For the Risotto
- 4 cups Vegetable Stock Use homemade or high-quality store-bought for the best results.
- 1 cup Arborio Rice Do not substitute with regular rice.
- 1 medium Chopped Onion Red or white onion based on preference.
- 2 cloves Garlic Minced; fresh garlic is preferred.
- 2 tbsp Olive Oil For sautéing onions and garlic.
- 1 cup Roasted Tomatoes Crucial for flavor.
- ½ cup Chopped Sundried Tomatoes Oil-packed is best.
- 1 tbsp Chopped Fresh Basil Essential for authentic taste.
- 1 tbsp Tomato Paste Critical for depth of flavor.
- 1 tsp Salt Adjust based on stock's saltiness.
- Extra Basil Optional for topping.
For Serving
- Grated Cheese Optional, like Parmesan.
Instructions
Cooking Instructions
- Begin by heating vegetable stock in a pot over low heat.
- In a large saucepan, heat olive oil and sauté chopped onion and minced garlic until translucent.
- Fold in the roasted tomatoes and cook for about 2 minutes.
- Add Arborio rice, stirring to coat each grain with oil and tomatoes, and toast for about 2-3 minutes.
- If using, pour in white wine and stir until mostly absorbed.
- Gradually add warm stock, one cup at a time, stirring frequently until absorbed.
- When rice is tender, stir in tomato paste, basil, and sundried tomatoes. Adjust seasoning as needed.
- Spoon into warm bowls and garnish with extra basil before serving.
Notes
Stir regularly and use warm stock for best results. Serve hot for optimal texture.