Tomato and Basil risotto
Tomato and Basil risotto

Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, tomato and basil risotto. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

This is a luxurious summer risotto, with tomatoes both cooked along with the rice and added uncooked to the finished risotto. Add another ladleful of stock to the rice. Stir in the additional finely diced tomatoes, basil and Parmesan and remove from the heat.

Tomato and Basil risotto is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Tomato and Basil risotto is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have tomato and basil risotto using 10 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Tomato and Basil risotto:
  1. Prepare 2 cup Arborio Rice
  2. Take 1 can Crushed Tomatoes (Large)
  3. Make ready 1 bunch Fresh Basil
  4. Make ready 1 bunch Fresh Oregano
  5. Get 4 cup Chicken Broth
  6. Make ready 4 clove Minced Garlic
  7. Take 1 Onion, chopped
  8. Get 3 tbsp Butter
  9. Take 1/4 cup Fresh Parmesan Cheese
  10. Make ready 2 tbsp Olive Oil

Tomato and Basil Risotto 🍅- one of my favourite risotto recipes. It's creamy, comforting, and super satisfying. I honestly love cooking up a risotto even though it can get pretty time consuming with all the time spent mixing and adding broth, but it's really so rewarding at the end! ✨ -@thefoodietakesflight. This Balsamic Risotto is rich and tangy with Parmesan cheese and balsamic vinegar, and a great way to use garden tomatoes and basil!

Instructions to make Tomato and Basil risotto:
  1. Boil the chicken broth in a large pot, and once boiling bring to a slow simmer.
  2. Add 1 tbsp butter and the olive oil into pan and heat at a medium temperature.
  3. Add garlic and onion into heated oil/butter and saute for a few minutes. Add Arborio rice and stir for 3 minutes, lightly frying the rice.
  4. Add can of crushed tomatoes, oregano and basil (all up to you how much you'd prefer to add, it's all a matter of preference!) to the rice and stir until the rice has absorbed the liquid.
  5. Begin to ladle in hot chicken broth, one ladle at a time, continuously stirring and only adding more liquid when the rice has absorbed the previously added stock.
  6. Do this for around 30 minutes, or until rice is al dente.
  7. Add butter and Parmesan cheese. Stir and then cover for 5 minutes.
  8. Enjoy!!!

This is my recreation of that dish, to which I have added some fresh cherry and Sungold tomatoes, as well as a few slivers of basil from my garden. Try this Tomato and Basil Risotto recipe, or contribute your own. Add the rest of the uncooked tomatoes and basil at the very end, long enough. This easy and classic Tomato Basil risotto is one of my favourite ways to enjoy beautiful Summer tomatoes and fresh basil. For me, I enjoy this risotto as a meatless main dish, which is in regular rotation.

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