Description
Creamy Italian risotto cooked slowly with ripe tomatoes, garlic, Parmesan, and fresh basil. A comforting vegetarian dish with bright Mediterranean flavors.
Ingredients
Rice and Vegetables
- 1 1/2 cups Arborio rice
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 1/2 cups cherry tomatoes, halved
- 1/2 tsp dried oregano
- 1/2 cup fresh basil, chopped
Liquids & Fats
- 2 tbsp olive oil
- 4 cups vegetable broth, kept warm
- 1/2 cup dry white wine (optional)
- 2 tbsp butter
Cheese & Seasoning
- 1/2 cup grated Parmesan
- Salt and black pepper to taste
Instructions
- Warm the broth: Warm the vegetable broth in a saucepan and keep it hot throughout the cooking process to ensure smooth absorption by the rice.
- Sauté onion: Heat olive oil in a large skillet or saucepan over medium heat. Add the finely diced onion and cook for 3–4 minutes until softened and translucent.
- Add garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant but not browned.
- Toast the rice: Add the Arborio rice to the pan and stir for 1–2 minutes, allowing the grains to become lightly toasted and coated with the oil and aromatics.
- Deglaze with wine: If using, pour in the white wine and cook until it is mostly absorbed by the rice, about 2–3 minutes.
- Start adding broth: Add about 1 cup of the warm vegetable broth to the rice and stir frequently to release starches, creating the creamy texture of the risotto.
- Continue cooking with broth: Keep adding the broth in increments of about 1/2 cup each time the rice absorbs the liquid, stirring frequently but not constantly to prevent sticking.
- Add tomatoes and oregano: After about 15 minutes of cooking, stir in the halved cherry tomatoes and dried oregano to infuse flavor and color.
- Finish cooking rice: Continue adding broth and cooking until the rice is creamy, tender, and cooked al dente, which should take about 18–22 minutes total from the start of adding broth.
- Incorporate cheese and butter: Remove the pan from heat and stir in the grated Parmesan cheese and butter to enrich the risotto’s flavor and texture.
- Season and add basil: Taste and season with salt and freshly ground black pepper as desired. Fold in the freshly chopped basil to add bright, herbal notes.
- Serve immediately: Serve the risotto warm with additional Parmesan and basil for garnish if desired to enjoy the dish at its creamiest and freshest.
Notes
- Keep the broth warm throughout cooking to ensure smooth liquid absorption and an even, creamy texture.
- Stir frequently during cooking, but constant stirring is not necessary; this helps develop the risotto’s creamy consistency without overworking it.
- For added protein, consider adding grilled shrimp or chicken as an optional topping or mix-in.
- To intensify the tomato flavor, replace 1/2 cup of vegetable broth with tomato passata or strained tomato sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Side Dish, Vegetarian
- Method: Stovetop
- Cuisine: Italian
