Tomato Risotto
Discover the delightful flavours of Tomato Risotto, a dish that brings a vibrant twist to traditional Italian cuisine. Perfect for any level of cooking skill, this risotto recipe is a must-try for its rich taste and straightforward preparation.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250 g Arborio Rice
- 1 Onion (finely chopped)
- 2 cloves Garlic (minced)
- 400 g Tomatoes (canned, chopped)
- 1 litre Vegetable Broth
- 2 tbsp Olive Oil
- 1 tsp Dried Basil
- 1 tsp Dried Oregano
- Salt (adjust to taste)
- Black Pepper (adjust to taste)
- Cheese (grated, for garnish)
- Basil (fresh, leaves for garnish)
Instructions
- 1
In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent.
- 2
Add the minced garlic and sauté for another minute until fragrant.
- 3
Stir in the Arborio rice and cook for a couple of minutes until the rice becomes lightly toasted.
- 4
Pour in the canned diced tomatoes and stir well to combine.
- 5
Begin adding the vegetable broth one ladle at a time, stirring constantly. Allow the liquid to be absorbed by the rice before adding more.
- 6
Continue this process until the rice is creamy and cooked to your desired level of doneness. It should take about 18-20 minutes.
- 7
Stir in the dried basil and oregano, and season with salt and pepper to taste.
- 8
Remove the risotto from the heat and let it rest for a few minutes.
- 9
Serve the Tomato Risotto hot, garnished with grated Parmesan cheese and fresh basil leaves.