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Risotto is more than just a dish; it’s a comforting embrace in a bowl, a culinary canvas that offers endless possibilities. Originating from Northern Italy, risotto is known for its creamy texture and rich flavor profile, making it a favorite among food enthusiasts. This creamy tomato basil risotto, in particular, elevates the traditional concept of risotto by incorporating fresh, vibrant ingredients that transform a simple dish into a gourmet experience.

Tomato Risotto Recipe

Discover the ultimate comfort food with this creamy tomato basil risotto recipe! This Italian classic combines the rich flavors of Arborio rice, fresh tomatoes, and aromatic basil for a deliciously creamy dish that's sure to impress. Perfect for weeknight dinners or special occasions, this risotto is easy to prepare and offers endless possibilities for customization. Dive into the world of risotto today! #Risotto #TomatoBasil #ComfortFood #ItalianCuisine #Foodie #CookingAtHome #RecipeIdeas
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Ingredients
  

1 ½ cups Arborio rice

4 cups vegetable broth

1 cup chopped fresh tomatoes (or canned diced tomatoes)

1 medium onion, finely chopped

3 cloves garlic, minced

½ cup dry white wine (optional)

1 cup fresh basil leaves, chopped

½ cup grated Parmesan cheese

3 tablespoons olive oil

2 tablespoons unsalted butter

Salt and pepper, to taste

Fresh basil leaves and cherry tomatoes, for garnish

Instructions
 

In a saucepan, heat the vegetable broth and keep it warm over low heat.

    In a large skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until the onion is translucent, about 5 minutes.

      Add the minced garlic and cook for an additional minute until fragrant.

        Stir in the Arborio rice and toast it for 2-3 minutes, stirring frequently, until the rice is slightly translucent.

          If using, pour in the white wine and stir continuously until it is mostly absorbed by the rice.

            Begin adding the warm vegetable broth, one ladle at a time, stirring constantly. Wait until the rice absorbs most of the liquid before adding the next ladle of broth.

              After about 15 minutes, when the rice is just al dente, stir in the chopped fresh tomatoes and the remaining 2 tablespoons of butter.

                Continue stirring and adding broth until the risotto is creamy and the rice is cooked through, about 5 more minutes.

                  Remove from heat and stir in the grated Parmesan cheese and chopped basil. Season with salt and pepper to taste.

                    Serve immediately, garnished with fresh basil leaves and halved cherry tomatoes.

                      Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4