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Tomato and Parmesan Risotto

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45min

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4 servings

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This classic Italian Homemade Tomato and Parmesan Risotto combines the rich flavors of ripe tomatoes with creamy Arborio rice and savory Parmesan cheese. The slow-cooking process results in a luxurious, velvety texture, while fresh basil adds a aromatic touch. This comforting dish captures the essence of Italian cuisine and is perfect for a cozy dinner at home.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
3 g
5 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Milk

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare broth

In a medium saucepan, heat the vegetable broth until simmering. Keep warm over low heat.

2
Prepare vegetables

Finely chop the onion and mince the garlic cloves.

3
Prepare tomatoes

Dice the tomatoes into small cubes.

4
Sauté onion and garlic

In a large, heavy-bottomed pan, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent.

5
Toast rice

Add Arborio rice to the pan. Stir to coat the rice with oil and toast for 1-2 minutes.

6
Add wine

Pour in the white wine and stir until it's mostly absorbed by the rice.

7
Begin adding broth

Add 1 cup of warm broth to the rice. Stir constantly until the liquid is mostly absorbed.

8
Add tomatoes

Stir in the diced tomatoes.

9
Continue adding broth

Repeat the process, adding broth 1/2 cup at a time, stirring constantly and waiting for each addition to be absorbed before adding more.

10
Cook rice

Continue this process for about 18-20 minutes, until the rice is creamy and al dente.

11
Prepare basil

While rice is cooking, chop the fresh basil leaves.

12
Add butter and cheese

Remove from heat. Stir in butter and grated Parmesan cheese until melted and well combined.

13
Season

Add salt and black pepper to taste. Stir well.

14
Add basil

Gently fold in the chopped basil.

15
Rest

Let the risotto rest for 2 minutes to allow flavors to meld.

16
Serve

Divide the risotto among four plates. Serve immediately, garnishing with additional Parmesan and basil if desired.

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