Italian Risotto Recipe with Tomatoes and Basil
This traditional Italian risotto cooks arborio rice with tomatoes, basil and garlic. To top it off freshly grated parmesan cheese is stirred in to make it creamy and so delicious. You can even make this impressive meal in less than 30 minutes.
Servings: 5 Servings
Calories: 449kcal
Ingredients
- 6 cups chicken stock
- 2 tablespoons extra virgin olive oil
- 3 shallots minced
- 2 cloves garlic minced
- 1 large tomato finely chopped
- 2 tablespoons pesto
- Salt and pepper to taste
- Pinch of sugar
- 1 teaspoon italian seasoning
- 1 ½ cups Arborio rice
- ½ cup dry white wine
- ¼ cup parmesan cheese
- Fresh basil cut into thin strips
Instructions
- In a sauce pan, add your chicken broth and heat over medium heat. You don’t want it to boil. If it starts to simmer you can cut back the heat.
- In a skillet, heat the olive oil over medium high. Once heated through add the shallots and garlic. Sauté until the onion and garlic start to cook down and brown. Once done, add tomatoes, pesto, salt, pepper, sugar, and italian seasoning. Continue to simmer for a few more minutes.
- Add the rice and stir until covered in the tomato mixture. Deglaze the pan with wine and continue simmering and stirring until the rice absorbs the wine and the alcohol is cooked off.
- Add the hot chicken broth one ladle at a time. Make sure there’s enough liquid to cover the rice as it cooks. Stir occasionally to make sure it’s not sticking to your skillet. Continue adding liquid as the rice dries. Repeat until the rice is al-dente. This should take about 20-25 minutes.
- Once done, stir in parmesan cheese and fresh basil. Serve immediately.
Nutrition
Calories: 449kcal | Carbohydrates: 63g | Protein: 14g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 13mg | Sodium: 553mg | Potassium: 488mg | Fiber: 3g | Sugar: 7g | Vitamin A: 381IU | Vitamin C: 6mg | Calcium: 98mg | Iron: 4mg