Creamy Tomato and Basil Risotto

Ingredients

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
• 1/4 cup (15g) fresh basil leaves, chopped 1/4 cup (15g) fresh basil leaves, chopped
• 2 tablespoons (30g) butter 2 tablespoons (30g) butter
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 12g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, heat the vegetable broth over medium heat and keep it simmering.
2. 2.
   In a separate large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the Arborio rice to the pot and stir well to coat it with the butter. Cook for 2-3 minutes, until the rice becomes slightly translucent.
4. 4.
   Pour in the white wine and stir until it is absorbed by the rice.
5. 5.
   Begin adding the simmering vegetable broth to the rice, one ladleful at a time. Stir continuously and allow each ladleful to be absorbed before adding the next.
6. 6.
   After adding about half of the broth, add the diced tomatoes to the risotto and continue adding the broth gradually.
7. 7.
   Keep stirring and adding broth until the rice is cooked al dente, with a slight bite to it. This should take about 20-25 minutes.
8. 8.
   Stir in the heavy cream, grated Parmesan cheese, and chopped basil. Season with salt and pepper to taste.
9. 9.
   Cook for an additional 2-3 minutes, until the risotto is creamy and the cheese has melted.
10. 10.
    Remove from heat and let the risotto rest for a few minutes before serving.
11. 11.
    Serve the creamy tomato and basil risotto hot, garnished with fresh basil leaves and an extra sprinkle of Parmesan cheese.

Treat your ingredients with care...

• Arborio rice — Use Arborio rice specifically for risotto as it has a high starch content, which gives the dish its creamy texture.
• Ripe tomatoes — Choose tomatoes that are firm and ripe for the best flavor. If fresh tomatoes are not available, you can use canned diced tomatoes as a substitute.
• Basil — Fresh basil leaves add a vibrant and aromatic flavor to the risotto. If you don't have fresh basil, you can use dried basil, but reduce the quantity by half.

Tips & Tricks

• Stir the risotto continuously while adding the broth to ensure a creamy consistency.
• Use a good quality vegetable broth for the best flavor.
• Taste the risotto as you go to adjust the seasoning according to your preference.
• For a burst of freshness, squeeze a little lemon juice over the risotto just before serving.
• Leftover risotto can be transformed into delicious arancini (risotto balls) by shaping them, coating in breadcrumbs, and frying until golden brown.

Serving advice

Serve the creamy tomato and basil risotto as a main course, accompanied by a fresh green salad and crusty bread. It pairs well with a glass of dry white wine.

Presentation advice

For an elegant presentation, mold the risotto into a round shape using a ramekin or a cookie cutter. Garnish with a sprig of fresh basil and a sprinkle of grated Parmesan cheese.