A creamy, savory dish that transforms simple ingredients into a luxurious meal, capturing the essence of Italian comfort food.
Ingredients
Scale:
1 cup Arborio rice
2 cups fresh tomatoes, diced
4 cups vegetable broth
2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1/2 cup Parmesan cheese, grated
1/4 cup fresh basil, chopped
Salt to taste
Pepper to taste
Instructions
In a medium saucepan, heat the vegetable broth over low heat. Keep it warm but not boiling.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes, or until translucent.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the Arborio rice to the skillet, stirring well to coat the grains with the oil. Toast the rice for about 2 minutes.
Stir in the diced fresh tomatoes. Cook for about 2-3 minutes, until the tomatoes soften.
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more.
Once the rice is al dente and creamy, remove the skillet from heat. Stir in the grated Parmesan cheese and chopped basil. Season with salt and pepper to taste.
Let the risotto sit for a minute to thicken, then serve immediately.
