Tomato Basil Risotto
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 7 cups vegetable broth
  • 2 tablespoons olive oil
  • ½ cup minced onion
  • Salt to taste
  • 2 garlic cloves, minced
  • 1½ cups Arborio rice
  • 1 (14 ounce) can diced tomatoes, drained
  • ⅓ teaspoon dried thyme
  • ½ cup white wine
  • ¼ cup slivered fresh basil
  • ½ cup grated Parmesan cheese
Instructions
  1. In a large pot, heat the vegetable stock. Once it is heated, reduce heat to a simmer.
  2. In a large, heavy bottom skillet, heat olive oil over medium heat. Add the onions and a large pinch of salt, or to taste. Cook until the onions are translucent and tender, about 5 minutes, stirring occasionally.
  3. Add the garlic and rice and stir to combine. Continue to cook the rice until it has started to crackle. Add the tomatoes and thyme and stir to combine. Continue to cook until the tomatoes have softened and start to coat the rice, about 5 to 10 minutes.
  4. Add the wine, stir and cook the rice until the wine has been absorbed by the rice. Add the broth, a ladleful at a time. The broth should just cover the rice. Cook until the broth has been absorbed by the rice. Add more broth, a ladleful at a time until the rice is cooked. This will take around 20-25 minutes.
  5. If the risotto is too thick, stir in some more broth. Remove from heat and add the basil and Parmesan cheese. Stir until the Parmesan cheese is melted and fully incorporated into the dish. Add salt to taste.
  6. Serve immediately, in wide bowls, or plates, spreading the risotto in a thin layer rather than a large mound.
Recipe by The Little Chef at http://littlechefblog.com/tomato-basil-risotto/