Tomato Basil Arborio Rice, Italian Style
Tomato Basil Arborio Rice, Italian Style
Ingredients
For the Risotto
- 2 tablespoons olive oil
- 1 yellow onion, small, finely chopped
- 2 garlic, cloves, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable broth, warm
- 1 crushed tomatoes, can (14.5 ounce)
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Finishing and Garnish
- 2 tablespoons unsalted butter
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 cup fresh basil, chopped, plus more for garnish
Instructions
- 1
In a medium saucepan, gently warm the vegetable broth over low heat. Keep it warm throughout the cooking process.
⏱️ 5 min
- 2
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.
⏱️ 7 min
- 3
Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 4
Stir in the Arborio rice, ensuring each grain is coated with the oil and aromatics. Toast the rice for about 2 minutes, stirring constantly, until the edges of the grains become translucent.
⏱️ 2 min
- 5
Pour in the dry white wine, stirring constantly until it is completely absorbed by the rice. This deglazes the pot and adds depth of flavor.
⏱️ 2 min
- 6
Add the crushed tomatoes to the rice and stir well to combine. Let it simmer for 1-2 minutes.
⏱️ 2 min
- 7
Begin adding the warm vegetable broth, one ladleful (about 1/2 cup) at a time, stirring continuously until each addition of liquid is almost completely absorbed before adding the next. This process should take about 18 to 22 minutes.
⏱️ 22 min
- 8
Continue adding broth and stirring until the rice is creamy and al dente (tender but still firm to the bite). You may not need all the broth, or you might need a little more; adjust as necessary.
- 9
Remove the pot from the heat. Stir in the unsalted butter, grated Parmesan cheese, and chopped fresh basil until the butter is melted and the cheese is fully incorporated, making the risotto extra creamy.
⏱️ 1 min
- 10
Season the risotto with kosher salt and freshly ground black pepper to taste. Serve immediately, garnished with additional Parmesan cheese and fresh basil leaves, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tomato Basil Arborio Rice, Italian Style
Ingredients
For the Risotto
- 2 tablespoons olive oil
- 1 yellow onion, small, finely chopped
- 2 garlic, cloves, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable broth, warm
- 1 crushed tomatoes, can (14.5 ounce)
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Finishing and Garnish
- 2 tablespoons unsalted butter
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 cup fresh basil, chopped, plus more for garnish
Instructions
- 1
In a medium saucepan, gently warm the vegetable broth over low heat. Keep it warm throughout the cooking process.
⏱️ 5 min - 2
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.
⏱️ 7 min - 3
Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 4
Stir in the Arborio rice, ensuring each grain is coated with the oil and aromatics. Toast the rice for about 2 minutes, stirring constantly, until the edges of the grains become translucent.
⏱️ 2 min - 5
Pour in the dry white wine, stirring constantly until it is completely absorbed by the rice. This deglazes the pot and adds depth of flavor.
⏱️ 2 min - 6
Add the crushed tomatoes to the rice and stir well to combine. Let it simmer for 1-2 minutes.
⏱️ 2 min - 7
Begin adding the warm vegetable broth, one ladleful (about 1/2 cup) at a time, stirring continuously until each addition of liquid is almost completely absorbed before adding the next. This process should take about 18 to 22 minutes.
⏱️ 22 min - 8
Continue adding broth and stirring until the rice is creamy and al dente (tender but still firm to the bite). You may not need all the broth, or you might need a little more; adjust as necessary.
- 9
Remove the pot from the heat. Stir in the unsalted butter, grated Parmesan cheese, and chopped fresh basil until the butter is melted and the cheese is fully incorporated, making the risotto extra creamy.
⏱️ 1 min - 10
Season the risotto with kosher salt and freshly ground black pepper to taste. Serve immediately, garnished with additional Parmesan cheese and fresh basil leaves, if desired.
⏱️ 1 min