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Creamy Tomato and Basil Risotto - A Velvety Italian Classic

This creamy tomato and basil risotto is a comforting dish that offers a rich, velvety texture with a burst of fresh flavor. The Arborio rice cooks slowly, absorbing the flavors of tomatoes and basil, creating a delightful meal that's easy to enjoy.
Texture: Each bite is creamy and tender, melting in your mouth with every spoonful.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Risotto Base
  • 1 cup Arborio rice A short-grain rice that releases starch for creaminess
  • 4 cups low-sodium vegetable broth Warm the broth to help the rice cook evenly
  • 1 cup canned crushed tomatoes Choose a smooth variety to avoid chunks
  • 1 cup finely grated Parmesan cheese Adds creaminess and flavor
  • 1 tablespoon olive oil For sautéing the onion
  • 1 small onion, finely chopped Cook until soft for better texture
  • 1 clove garlic, minced Adds flavor; sauté briefly
  • 1 tablespoon fresh basil, chopped Add at the end for fresh flavor
  • Salt and pepper to taste Adjust according to preference

Method
 

Cooking Steps
  1. In a large saucepan, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent and soft, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
  2. Add the Arborio rice to the pan and stir for about 2 minutes until the rice is well-coated and slightly toasted.
  3. Pour in the warm vegetable broth gradually, one cup at a time, stirring frequently. Allow the rice to absorb the broth before adding the next cup. This process should take about 20 minutes. The rice should be tender and creamy, but still firm to the bite.
  4. After 20 minutes, stir in the canned crushed tomatoes. Continue to cook for another 5-10 minutes, stirring gently, until the risotto reaches a creamy consistency.
  5. Remove from heat and stir in the grated Parmesan cheese and chopped basil. Adjust seasoning with salt and pepper to taste. For an even creamier texture, you can add a splash of additional broth or a dab of butter.

Notes

Texture Tips: For a softer texture, ensure the rice is cooked until it is tender and the risotto is creamy. If needed, add more broth and cook slightly longer to achieve the desired consistency. This dish can also be pureed for those requiring an even smoother texture.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a bit of broth to maintain creaminess. The risotto is ready when it is fully creamy and each grain of rice is tender but not mushy.