tomato basil risotto
The basic risotto recipe can be used to make many different risottos. Try potato and mushroom - cook 1 small potato that has been diced small, until done (about 2 minutes) Drain. Saute 6 sliced mushrooms. Make the basic risotto recipe, then add the potatoes and mushrooms after stirring in the butter.
prep time
10 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- BASIC RISOTTO
- 1 cup arborio rice
- 1 tablespoon olive oil
- 1/2 cup white wine (optional)
- 1 large onion, chopped
- 5 cups hot chicken broth (i use a "no chicken" chicken broth)
- 1/4 cup grated parmesan cheese
- 1 tablespoon butter
- - salt and pepper to taste
- TOMATO BASIL
- 4 - roma tomatoes, seeded and diced
- 1/2 cup fresh basil, julienned
How To Make tomato basil risotto
-
Step 1Heat oil in a heavy, non-stick 2 quart pot. saute onion in oil until transluscent.
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Step 2Add rice and stir until grains are coated with oil.
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Step 3Add wine and stir constantly, on medium heat, until wine is absorbed. (If you do not wish to use wine, use broth)
-
Step 4Add 1 cup stock, stirring until liquid is absorbed. Continue to add stock, one cup at a time, stirring and allowing liquid to absorb before adding the next cup. This will take about 30 minutes or so. The rice, when done, should be be firm with a little bite in the center or al dente.
-
Step 5Remove from heat, add cheese and stir until melted.
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Step 6Add butter and quickly stir until melted. add salt and pepper to taste.
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Step 7Gently add the tomatoes and basil and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Italian
Category:
Other Main Dishes
Keyword:
#tomatoes
Keyword:
#Basil
Ingredient:
Rice/Grains
Method:
Stove Top
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